Salmorejo
Lia has a love for foods from various cultures and enjoys travel, writing, and learning about new cuisines.
- Servings Serves 5 to 6
Ingredients
- 200 grams (7 ounces) stale (hard) bread, or as needed
- 160 ml (½ cup) extra-virgin olive oil, or as needed
- 1 kilo (35 ounces) very ripe tomatoes, peeled*
- 1 small garlic clove
- Salt
- 1 hardboiled egg, sliced
- Strips of Serrano ham, for garnish
* To peel tomatoes, place in boiling water for about 20 seconds or until the skin is slightly loosened. Peel by rubbing off the skin under cold running water.
Preparation
1. In a blender combine the bread, oil, and a splash of water. Allow to sit a moment so the bread is soaked. Add the tomatoes, garlic, and salt.
2. Blend until the mixture is both thick and soupy. Add additional bread for thickening, or water or oil for thinning.
3. To serve, ladle portions into soup bowls and top with sliced egg and Serrano ham.
Lia Windt
Lia Windt graduated from the University of New Hampshire in 2016 with a Bachelor’s in Communication with Business Applications and Media Practices. She has a love for foods from various cultures, no matter how different they may be — in fact, the more unconventional the better. When she saw the opportunity to combine writing and food in an internship at The Cook’s Cook, she took it up immediately. She later worked for a tilapia producer, expanding her understanding of the food production chain and giving her a heightened appreciation for how her favorite dishes end up on her table.
Photo credit: Eva Baughman
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