John Myers
Ingredients for 4 servings:
- 1 kg tomatoes
- 2 eggs
- 1 avocado(s)
- 1 garlic clove(s)
- 100 ml extra virgin olive oil
- Salt
Instructions
Working time approx. 20 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 20 minutes
Peel the garlic, wash the tomatoes, and remove the stems. Peel the avocado and chop into large pieces. Boil the eggs hard for 10 minutes, rinse, and then peel them. Blend all ingredients with a hand blender on full speed for at least 5 minutes; there should be no lumps left. The consistency should be smooth and creamy. Finally, emulsify with the olive oil and season with salt. The soup should be chilled for at least 3 hours. Note: Spanish salmorejo is a thick, creamy cold soup. It is traditionally made with white bread; this recipe is made without bread. Salmorejo can be served with toppings such as diced Iberico or Serrano ham, tuna, and tomatoes. I used fried quail eggs here.
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