AI-generated
Salmorejo with Egg and Serrano Ham
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Source: https://recipheon.com/en/recipes/soups/salmorejo-with-egg-and-serrano-ham
About this recipe
Salmorejo is a thick, chilled soup of ripe tomatoes, wheat bread and olive oil, served with egg and serrano ham. White bread with a dense, fine crumb thickens the tomatoes without added water. First press the blended tomatoes through a sieve to remove the skins and seeds, then soak the bread crumb in the strained puree. The oil, added gradually, forms a smooth, lighter-colored cream that slowly flows off a spoon. Serve it well chilled with finely chopped hard-boiled egg and ham.
Ingredients
Tomato and Bread Cream
1000 g very ripe red tomatoes, weighed before removing the tough stem ends and straining; discard the skins and seeds
200 g day-old white wheat bread with a dense, fine crumb, weight of the edible crumb without the thick crust
100 g extra virgin olive oil
1 small garlic clove, about 3 g peeled
6 g salt
Eggs and Ham for Serving
2 raw eggs, size M, about 100 g edible portion, for hard-boiling
60 g ready-to-eat serrano ham, without skin or bones
2 l water for boiling and cooling the eggs, to discard after use
Steps
Place the eggs in a small saucepan, cover with 1 l water and bring to a boil. Reduce the heat to maintain a gentle boil and cook for 10 minutes. Pour off the hot water, cover the eggs with the remaining 1 l cold water and leave for about 10 minutes, then peel and refrigerate. Prepare the tomatoes and soak the bread while the eggs cook and cool.
Wash the tomatoes, remove the tough stem ends and cut the flesh into chunks. Blend with an immersion blender in a tall container with a capacity of at least 2 l until you have a fluid puree. Use a spatula to press it through a fine-mesh sieve into a bowl, leaving the skins and seeds in the sieve. Do not add water to the tomatoes.
AI-generated Cut the weighed bread crumb into pieces about 2 cm across and add to the puree. Press them down with a spoon so they absorb the tomato, and leave for about 10 minutes, stirring once halfway through. The soaked bread should be wet all the way through and break up easily when pressed with a spoon.
AI-generated Transfer the puree and soaked bread to the tall container, add the peeled garlic and salt, and blend for 1–2 minutes, until no bread lumps remain. Continue blending while pouring in the olive oil in a thin stream over about 2–3 minutes. Scrape down the sides if needed and blend briefly again. The finished cream should be smooth, lighter in color and thick, flowing from a spoon in a broad ribbon, without a separate layer of oil.
AI-generated Pour the salmorejo into a bowl, cover and refrigerate for at least 1 hour, until well chilled. If blending has warmed the cream, chill it for longer. Keep the eggs refrigerated during this time.
Chop the chilled hard-boiled eggs and serrano ham into small pieces. Briefly stir the cold salmorejo with a spoon and divide among 4 small bowls. Top each portion with egg and ham, dividing the toppings evenly.
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