Salmorejo Gazpacho

Salmorejo Gazpacho is a chilled tomato soup from Andalucia in Spain. Unlike regular gazpacho it is thickened with bread, has no cucumber and is topped with boiled egg and ham. I came across this recipe when I finally caught up with the most recent series of Masterchef The Professionals. For one of the skills tests, the contestants had to first know what Salmorejo Gazpacho is, then make it in 15 minutes without a recipe and inject as much flavour into it without being able to cook it. I found myself in the rare situation where I was watching Masterchef The Professionals and thinking “That looks easy!” Maybe that was due to the viewers being shown the 2 mitchelin starred judge making it or seeing the 5 professional chef contestants attempting it and seeing their mistakes or it could have been because I knew I could take my time in my own kitchen with out Gregg Wallace eyeballing me intensely and dramatically letting me know how long I have left.

The result was a success and a lovely, quick and easy lunch, perfect for these days that are finally getting warmer.

Salmorejo Gazpacho

Ingredients

  • 3 eggs
  • 4 banana shallots, peeled and finely sliced
  • 2 tbsp olive oil, plus more for drizzling
  • 1 whole clove of garlic, peeled
  • 50-60g of stale bread
  • 1 tin of chopped tomatoes
  • 2 tbsp tomato puree
  • 10 fresh cherry tomatoes
  • 2 tbsp sherry vinegar
  • 1 pinch of sea salt flakes
  • roughly 200ml of water to thin the soup
  • 3 slices of ham, serrano or iberico preferably

Instructions

  1. Place the eggs in boiling water and boil for 6 or 7 minutes. Then take them out and let them cool in a bowl of cold water.
  2. Heat 2 tbsp of olive oil in a frying pan and fry the shallots for a few minutes until they are softened and starting to colour. Then remove from the heat.
  3. Add the shallots to a blender along with the tinned tomatoes, tomato puree, cherry tomatoes, bread, garlic, vinegar and salt and blitz until smooth.
  4. If the soup is too thick, you can thin it out with cold water and blitz again to combine.
  5. Now peel the cold hard boiled eggs and rice them to wash off any tiny bits of egg fragment.
  6. Chop them up and set aside.
  7. Chop up the ham and set aside.
  8. Pour the soup into bowls and place one chopped egg and one chopped slice of ham on top.
  9. Drizzle a little extra virgin olive oil over each bowl and serve.
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