Salmorejo is Spain’s lesser known but creamier tomato-based chilled soup. It has fewer than half the ingredients of gazpacho, but is no less flavorful thanks to a topping of savory ham and hard-cooked egg.
The version we tasted in Seville had a consistency thick enough to be a crudités dip, yet was refreshing and silky, with a bright flavor that played off the ham and creamy egg. It was so much more than the sum of its parts.
Excellent results also require high-quality extra-virgin olive oil, so make sure the oil you use does not have bitter or harsh notes. Bread helps thicken the soup and gives it its creamy consistency; choose a crusty, country-style loaf with a relatively soft interior so the bread blends easily into the soup, but remember to remove the crust.
To keep the soup chilled for as long as possible at the table, we like to refrigerate the serving bowls. And don’t forget to taste the soup for seasoning after chilling, just before serving. Chilling blunts flavor, so though the soup may have initially tasted fine, after chilling it likely will need additional salt and pepper.
In a blender, combine the tomatoes, bread, bell pepper, garlic, sugar, vinegar and 1 teaspoon each salt and pepper. Blend on high until completely smooth and no bits of tomato skins remain, about 1 minute. With the blender running, gradually add ¾ cup oil. Transfer to a large bowl, then taste and season with salt and pepper. Cover and refrigerate until well chilled, 2 to 4 hours.
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