Salmorejo - Spanish Chilled Tomato Soup

From the kitchen of One Perfect Bite...This is a wonderful soup, and while I suspect it might become a favorite of those of you who are adventurous eaters, it will not have universal appeal. Salmorejo is a bit like gazpacho, but it is richer and deeper in flavor than its more mild mannered cousin. It truly has attitude. I suggest that the first time you make this, you judiciously add vinegar to the soup. I personally found that the 2 tablespoons listed in the recipe below was overkill, and tended to make the soup more sour than I enjoy. I've found that a tablespoons works well for me and mine. While this cool and creamy tomato soup is nearly effortless to make, I do suggest you prepare it a full day before you plan to serve it. You will find that its flavor greatly improves with age. This is one of those soups that demands to be served with a thick crusty peasant bread. I'm told that in Spain they actually use the bread to mop up the last traces of soup remaining in the bowl. A glass of Rioja and a lovely crisp salad would also be wonderful accompaniments. I do hope, if only for the sake of novelty, you'lre tempted to give this soup a try. Chilled soups are a wonderful addition to summer meals and there are not a lot of recipes for them floating through cyberspace. This one is worth your time and effort. Here is how this version of Spanish Salmorejo is made.

Salmorejo - Spanish Chilled Tomato Soup...from the kitchen of One Perfect Bite courtesy of Saveur magazine

Ingredients:
3 tablespoons kosher salt + salt to taste
8 plum tomatoes, cored, halved, and seeded
1 clove garlic, crushed
1 baguette (about 10 oz.), cut into large pieces
1/2 small yellow onion
1 cup extra-virgin olive oil + oil for drizzling
1 to 2 tablespoons sherry vinegar
Freshly ground black pepper, to taste
3 hard-boiled eggs, chopped
1-1/2 cups finely chopped Iberian ham or prosciutto

Instructions:
Place salt, tomatoes, garlic, bread, and onion in a bowl, cover with boiling water, and let sit for 1 hour. Drain vegetables, reserving 1 cup soaking liquid. Place vegetables in blender. Squeeze water from bread and place in blender with reserved soaking liquid, oil, and vinegar. Purée until smooth; season with salt and pepper, and chill. Pour into serving bowls; top with eggs, ham, and a drizzle of oil. Yield: 8 servings.

                    

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