It’s August and it’s sizzling in Los Angeles. Is it sizzling the place you’re too? Effectively, when it’s sizzling exterior it’s time to think about a few adjustments to your culinary habits. In different phrases: chilly soup. Gazpacho is chilly soup but it surely’s not the one ripe tomato chilled Spanish soup in my blender this summer time. Andalusian Tomato and Bread Soup, identified in Spain as Salmorejo, is one other chilly soup you simply may like to provide a whirl.
It could remind you of gazpacho. It requires tomatoes, day-old bread, garlic, olive oil, and a splash of sherry vinegar. Nevertheless, the place gazpacho is sort of a blended salad, Salmorejo is total heartier and extra like a pureed meal. A easy meal that’s made for decent summer time days.
As in any dish of such simplicity, a lot relies on the standard of the elements. Salmorejo ought to solely be made with completely purple and ripe summer time tomatoes. The bread must be a easy, rustic white loaf that’s at the least a day previous good. The garlic should be good and sticky. As a result of one or two cloves is all it takes. The olive oil must be good, inexperienced, and scrumptious.
Salmorejo makes a nice starter for an al fresco night of eating most anytime. However when the warmth is excessive Salmorejo actually shines as a informal meal all by itself. As a result of summer time soups have a entire psychology about them that should be thought of when selecting the way to put together one. One in every of these issues is the stability of taste. So style earlier than you chill this soup then once more as soon as its chilly. I discover chilly meals usually must be amplified. I don’t know why, however salt and acid appear to recede as soon as chilled. So belief me – verify the salt and vinegar seasoning simply earlier than serving. You need it good. As a result of when it’s sizzling exterior a little bit of acid on the tongue tips the mind into considering it’s cooler than it truly is. GREG
Elements
- 2 pound ripe purple tomatoes (stems eliminated, chopped, and juice retained)
- 2 teaspoon sherry vinegar
- 2 clove garlic (peeled)
- ½ teaspoon kosher salt (or to style)
- 7 ounce stale white bread (crusts are high-quality)
- 1 cup water (or extra as wanted)
- 2/3 cup (plus 1 tablespoon) extra-virgin olive oil (plus extra for serving)
- 4–6 massive eggs (one per serving)
- 4–6 slice cured Spanish jamon or prosciutto (one per serving)
Instructions
Place chopped tomatoes, tomato juice, sherry vinegar, garlic, and salt within the pitcher of a massive high-speed blender and mix till clean.
Tear bread into 1‑inch chunks and place them right into a massive bowl. Sprinkle water over the bread and use your palms to get the bread good and evenly damp. The staler the bread, the extra water and time you’ll want for it to soak in. Use your judgment.
Mix the moist bread with the tomato combination till completely clean. Regulate with a little water provided that obligatory. You’re going for the feel of a smoothie.
Whereas the blender is working, drizzle in extra-virgin olive oil and mix till the combination turns from bright-red to orange-red.Style for salt and vinegar then chill within the fridge.
Shortly earlier than serving, gently decrease the eggs right into a pan of boiling water and prepare dinner for 9 minutes. Drain and canopy with chilly water. As soon as cool peel and roughly chop the eggs. Warmth the remaining tablespoon of oil in a massive frying pan set over a medium warmth. Add two slices of jamon or prosciutto facet by facet and fry for about 30 seconds on all sides till crisp and flippantly golden. Transfer to a paper towel to empty and funky. Repeat with the remaining jamon or prosciutto. As soon as cool crumble into jagged items.
To serve verify the seasoning and regulate salt and vinegar if obligatory. Then pour the soup into chilled bowls and garnish with the chopped egg and crisp jamon or prosciutto. Drizzle with a little extra olive oil and serve instantly.
#Salmorejo #Scorching