The iconic Andalucian salmorejo is essentially a superthick gazpacho, made with plenty of ripe tomatoes, garlic and olive oil. Invariably, it's topped with chopped hard-boiled eggs and ham and served with fried eggplant or toasted country bread.
More Recipes from Mario Batali
Ten 1/2-inch-thick slices of white peasant bread
1 pound tomatoes, chopped
1 medium garlic clove, thinly sliced
2 teaspoons sherry vinegar
1/4 cup extra-virgin olive oil, plus more for brushing
Salt and freshly ground pepper
1 hard-cooked egg, coarsely chopped
2 ounces thickly sliced serrano ham, finely diced
How to Make It
Preheat the oven to 350°. On a baking sheet, toast 4 slices of the bread for 8 minutes, or until lightly dried out. Cut off the crusts; cut the toasts into 1/2-inch cubes.
In a blender, puree the tomatoes with the garlic, vinegar and the 1/4 cup of olive oil until smooth. Add the toasted bread cubes and puree until thick and creamy. Season with salt and pepper. Transfer the salmorejo to a bowl and refrigerate until lightly chilled, about 30 minutes.
Preheat a grill pan. Brush the remaining 6 bread slices with oil; grill over high heat, turning, until toasted. Transfer the bread to plates and ladle the salmorejo on top. Garnish with the egg and ham and serve.
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