Photo by caitlintherese
caitlintherese's Notes:
Expand5-6 vine-ripe tomatoes Ask a question about this ingredient
1 Italian green pepper Ask a question about this ingredient
1 small cucumber Ask a question about this ingredient
2 cloves garlic Ask a question about this ingredient
3/4 cups extra virgin olive oil Ask a question about this ingredient
1/8 cup white wine vinegar Ask a question about this ingredient
1-2 teaspoon salt (to taste) Ask a question about this ingredient
2-3 pieces chunks of hard baguette Ask a question about this ingredient
Cut tomatoes into quarters (do not have to be peeled).
Ask a question about this stepPeel and chop cucumber (does not have to be finely chopped).
Ask a question about this stepCore, deseed, and chop pepper.
Ask a question about this stepChop up the garlic.
Ask a question about this stepThrow ingredients into food processor, beginning with about half of the garlic.
Ask a question about this stepSlowly add the olive oil, and really blend it fast.. this way the mixture becomes nice and creamy
Ask a question about this stepAdd the white wine vinegar
Ask a question about this stepAdd salt to taste. If you want to add more garlic, go easy on the salt, as the garlic will give it a real kick. Be careful when adding more vinegar or salt or garlic. The combination can be overpowering. Remember, you can always add more if it needs it.
Ask a question about this step2 hard-boiled eggs Ask a question about this ingredient
Jamón iberico Ask a question about this ingredient
This last part is what makes this dish more than just a soup. It can be a totally satisfying, protein filled meal. The typical way to serve salmorejo is topped with diced hard-boiled egg and little chunks of jamón (prosciutto would be a fine substitute). However, I have also seen it served with tuna (packed in extra virgin olive oil), avocado slices, or goat cheese. Really, you can get creative here. I think canned sardines in olive oil would be a nice idea as well.
Ask a question about this step
Dorie is a food writer and award-winning author of ten cookbooks, her most recent being Around My French Table: More Than 300 Recipes from My Home to Yours.
