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Salmorejo


Serves: 4 as a light meal, or 6 as a starter
timePrep time: 30 mins
timeTotal time:
Salmorejo
Recipe by Thane Prince / Recipe photograph by Toby Scott

Serves: 4 as a light meal, or 6 as a starter
timePrep time: 30 mins
timeTotal time:

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Nutritional information (per serving)
Calories
327Kcal
Fat
18gr
Saturates
3gr
Carbs
30gr
Sugars
9gr
Fibre
4gr
Protein
10gr
Salt
0.9gr

Thane Prince

Thane Prince

Cook and food writer Thane Prince has most recently been seen as a judge on BBC2's The Big Allotment Challenge, and she is the author of a number of cookbooks, the newest being Ham, Pickles And Jam (Pavilion, £25).
See more of Thane Prince’s recipes
Thane Prince

Thane Prince

Cook and food writer Thane Prince has most recently been seen as a judge on BBC2's The Big Allotment Challenge, and she is the author of a number of cookbooks, the newest being Ham, Pickles And Jam (Pavilion, £25).
See more of Thane Prince’s recipes

Ingredients

  • 1kg very ripe tomatoes
  • 1 garlic clove
  • 200g slightly stale rustic white bread, such as a baguette, torn
  • 75ml extra-virgin olive oil, plus extra to drizzle
  • 1 hard-boiled egg, peeled and chopped
  • 30g serrano ham, finely sliced

Step by step

Get ahead
Keeps for up to 2 days in the fridge.
  1. Using a sharp knife, cut a cross in the bottom of each tomato and put in a bowl. Cover with boiling water and leave for 5 minutes.
  2. Meanwhile, peel and chop the garlic and tear the bread into chunks.
  3. Drain the tomatoes and peel them. Chop them into biggish chunks, removing any coarse centres, and put them in a liquidiser or food processor.
    Tip
    Be generous with the oil in this rustic cold soup; it adds richness to what is a very simple dish at heart.
  4. Soak the bread in cold water for 2-3 minutes then drain and squeeze out as much water as possible. Add to the liquidiser or food processor with the garlic.
  5. Whiz the mixture for 3 minutes or until very smooth. Add the oil and continue to process until the mixture is thick and creamy. Season well and chill for at least 3 hours.
  6. Serve cold with a garnish of chopped egg and shredded ham, and a drizzle of olive oil.
Chef quote
This chilled soup is from Andalucia; it's a close cousin of gazpacho

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