Spanish Tomato Soup #Salmorejo

20250801 #breakfastdiary 1469, 28°C/cloudy Southern Spain's Andalusia region is famous for two tomato soups: gazpacho and salmorejo. Gazpacho is a lighter, clearer tomato soup, while salmorejo is blended with bread for a thicker, creamier texture. Roughly 700kcal per serving Spanish tomato soup #salmorejo

3 tomatoes, 100g baguette, 1t minced garlic, a pinch of salt, 1 (tablespoon) white wine vinegar, 1/2 cup olive oil, 1/2 egg, a little jamón

1. Score the tomatoes, blanch in boiling water, then dip in cold water and peel. Cut roughly into chunks. 2. In a blender, combine the tomato from step 1 with the baguette, 1t minced garlic, a pinch of salt, and 1t white wine vinegar, and blend while streaming in the olive oil. 3. Plate it and top with chopped jamón and boiled egg.