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The Hirshon Spanish Chilled Tomato Soup - Salmorejo

The Hirshon Spanish Chilled Tomato Soup – Salmorejo

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  • Total Time: 0 hours


Units Scale
  • 7 tomatoes
  • 2 fresh basil leaves (TFD addition, very optional)
  • 1 baguette, day old if possible
  • 1 clove of garlic, minced
  • 1 clove roasted garlic (TFD addition, very optional)
  • 1/4 cup buttery extra virgin olive oil
  • A generous drizzle of sherry vinegar
  • Sea salt
  • 8 eggs
  • Spanish jamón ibérico


  1. Peel the tomatoes and cut into pieces.
  2. Meanwhile, put a pot of water on to boil. Add the eggs and boil for exactly 9 minutes. Allow to cool, peel and chop six of them. Remove the yolk from two of the eggs, reserve them and discard the whites. Grate the remaining yolks and whites and reserve separately.
  3. Combine in a blender the tomatoes, the bread (also cut into pieces with the crust removed), the two hard boiled yolks and the garlic cloves. Allow to soak for ten minutes. Blend until homogenous, then add the vinegar, salt to taste, and olive oil. Blend again until very creamy. Refrigerate.
  4. Slice the jamón into thin, short strips and garnish the soup with the egg, ham, and a splash of vinegar.
  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • Category: Recipes


  • Calories: 486.86 kcal
  • Sugar: 9.45 g
  • Sodium: 916.82 mg
  • Fat: 23.93 g
  • Saturated Fat: 5.01 g
  • Trans Fat: 0.04 g
  • Carbohydrates: 48.15 g
  • Fiber: 4.25 g
  • Protein: 20.81 g
  • Cholesterol: 319.92 mg
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