Salmorejo (Spanish Chilled Tomato Soup)

1. 1

   Place tomatoes in the bowl of a food processor; pulse until pureed. Add bread, garlic, salt, and vinegar and pulse until chopped. Pour olive oil in slowly, with the processor running, until soup is smooth. Chill in the refrigerator for 4 hours for best flavor.

2. 2

   Serve chilled tomato soup sprinkled with serrano ham and eggs.

* Per serving · 4 servings · Values may vary.

No additional tips available.