Salmorejo, Two Ways

Salmorejo is a Spanish dish that's similar to Gazpacho and served as an
appetizer. It's just as easy to make as it is delicious!

Servings: 10

Author:

Prep Time
20 minutes

Cook Time
10 minutes

2 hours

Total Time
2 hours, 30 minutes

Appetizer Snack

Spanish

Tapas crispy prosciutto Salmorejo Spanish Appetizer

Instructions

1 Bring a pot of water to a boil. Make a small X on the bottom of each tomato and
drop them into the boiling water for about 30 seconds. When cooled, peel and
core the tomatoes. Put the peeled tomatoes into a food processor and pulse a few
times.
2 Boil the eggs to desired doneness.
3 Soak the bread in water for about 5 minutes then squeeze out the excess water
and add the bread to the food processor, pulse. Add the onion, garlic, half of
the jalapeño (if using), a splash of sherry vinegar, and a pinch of salt and
pepper and pulse again. Add one egg and the olive oil and blend until smooth.
Taste and adjust the levels of salt and vinegar. If you want, you can add
another egg.
4 Cover and chill the Salmorejo for at least 2 hours.
5 Before serving, fry the ham in a pan with olive oil until just crispy. Chop up
the ham and the remaining boiled eggs. If using, slice the jalapeño.
6 Serve the Salmorejo with the toppings and crusty bread. Pretend you're in Spain.