Recipe: Spanish Chilled Tomato Soup Salmorejo with Castanoble Cured Iberian Ham
When summer arrives there is nothing better that to enjoy a healthy and cooler chilled Tomato Soup. You can serve it as a starter or as a main course, depending on the portion size and the garnish, which we recommend of course with Castanoble Cured Iberian Ham.
Ingredients for 8 serves:
1 Kg of riped tomatoes (8 tomatoes)
200 g. bread (we recommend it from the day before)
1 clove garlic
3 tbsp. salt, plus more to taste
150 ml extra virgin olive oil
3 hard-boiled eggs, chopped
Sliced and finely chopped Castanoble Cured Iberian ham
Wash the tomatoes, and cut them into 4 pieces. Place them in a blender, and blend until they liquify. Sift this liquid to remove the seeds and any large pieces of skin.
Cut the bread into small pieces and add them to the crushed tomatoes to soften and let the bread soak in the tomato juice for about 10 minutes.
Peel the garlic and remove the green stem from the center, add the whole garlic, the extra virgin olive oil and the salt to the tomato and bread mixture. Blend until the soup is an even texture and the bread is completely broken down.Taste it, and add more salt if necessary.
Chill until cold, we recommend to place Salmorejo Soup in the fridge minimum for two hours.
Before serving, heat in the microwave Castanoble Cured Iberian Ham sliced and finely chopped for 10 seconds to get it a little crunchy.
Pour into serving bowls; top the cold Salmorejo soup with hardboiled eggs and and sprinkle chopped Castanoble Cured Iberian ham, and a drizzle of oil.