FYI, something just happened!

This is just an info notification message.

Oops, an error occurred

This is just an error notification message.

Wait, I must warn you!

This is just a warning notification message.

Congrats, you did it!

This is just a success notification message.

16 Oct 2017

​Salmorejo – chilled tomato & bread soup

​Preparation time:15 minutes

Serves: 4 (or 8 as a starter)

Ingredients

250g day-old rustic white bread
800g ripe tomatoes, roughly chopped
4 tbsp extra virgin olive oil, plus extra to serve
2 tbsp sherry vinegar
2 cloves garlic, crushed 
4 slices Serrano or Parma ham, roughly torn
2 medium Waitrose British Blacktail Free Range Eggs,
hard-boiled and chopped
Greek basil leaves, to serve (oxptional)

Method

1. Tear the bread into small pieces and place in a large bowl. Cover with ice-cold water (at least 750ml) and set aside for 10 minutes. In a powerful blender, whizz the tomatoes, olive oil, sherry vinegar and garlic until smooth.

2. Squeeze the excess water from the bread and add the bread to the blender (reserving the water). Blend until smooth and, with the motor still running, loosen with about 400-500ml of the ice-cold water, until you have a thick, yet pourable soup. Chill until ready to serve.

3. Divide between 4 bowls (or 8 glasses, if serving as a starter). Top with the ham and egg then finish with a drizzle of oil, a good grinding of black pepper and sprinkle with a handful of Greek basil leaves.

FOR MORE INFORMATION

Waitrose Recipes - Notes to Editors: Waitrose recipes may only be used when Waitrose is credited for the recipe and for the photography. Within the credit, please state that thousands of recipes can be found at www.waitrose.com/recipes. Where possible a Waitrose logo must be used, which can be found in the photo library. Prices and information correct at time of print.

logo

Our other websites: waitrose.com | waitrosedirect.com
Privacy Policy | Website Cookies | Brand Login

© Copyright 2017 Waitrose | Powered by pressarea.com