Salmorejo

Contains pork – recipe is for non-Muslims only
This Andalucian chilled soup is a refreshing Spanish classic – ready in 15 minutes, no cooking required

Prep:15 mins
plus chilling

Serves 4
Easy

Nutrition per serving

kcal 236
fat 20g
saturates 3g
carbs 12g
sugars 7g
fibre 4g
protein 3g
salt 0.2g

Ingredients

2 slices white bread
8 large ripe tomatoes, roughly chopped
1 green pepper, deseeded and roughly chopped
3 garlic cloves, roughly chopped
75ml extra virgin olive oil, plus extra for drizzling
2-3 tbsp cider vinegar
1 boiled egg, finely chopped
½ red onion, finely chopped
50g Serrano ham, chopped
½ green pepper, finely sliced

Method

Soak the bread in a shallow dish of water for 30 secs on each side. Whizz together the soaked bread, tomatoes, green pepper, garlic and olive oil in a food processor. Add 2 tbsp cider vinegar, a large pinch of salt and 100ml water, then mix again to a smooth soup consistency, adding a little more water if it is too thick. Check the seasoning and add more salt, vinegar or olive oil to taste.
Chill the soup for at least 1 hr, then drizzle with extra virgin olive oil and sprinkle with black pepper. Top with the egg, onion, ham and green pepper.