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Cold Tomato Soup (Salmorejo)

January 16, 2002

Active Work and Total Preparation Time: 15 minutes plus 1 hour chilling

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Although jamon is only a garnish for this heartier version of gazpacho-like soup, I've included this dish because it is one of my favorites. This would be a good summer dish.

2 pounds very ripe tomatoes (about 7 tomatoes)

1/2 green bell pepper

1 small French roll

1 clove garlic

1/3 cup olive oil

1 tablespoon vinegar

Salt

2 hard-boiled eggs, chopped

1/4 pound serrano ham, diced

Peel and seed the tomatoes and cut them into eighths.

In a large blender, blend together the tomatoes, pepper, roll, garlic, oil, vinegar and salt to taste until smooth. Chill at least 1 hour.

Divide the soup among bowls and garnish each with the chopped egg and the ham.

4 to 6 servings. Each of 6 servings: 227 calories; 354 mg sodium; 77 mg cholesterol; 18 grams fat; 4 grams saturated fat; 11 grams carbohydrates; 7 grams protein; 1.82 grams fiber.

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