Salmorejo

Ingredients

• large eggs – hard-cooked, chopped (for serving)
• jamón serrano – finely chopped (for serving)
• 2.5 pounds ripe tomatoes – peeled
• 7 ounces day-old white bread – crusts removed, torn
• 1 large garlic clove – germ removed, coarsely chopped
• 1.25 teaspoons kosher salt
• 1 tablespoon sherry vinegar
• 0.75 cup extra-virgin olive oil

Instructions

1. Hard-cook the eggs: Place the eggs in a saucepan, cover with cold water by 1 inch, bring to a boil over medium-high heat, then reduce to a gentle simmer and cook 10 minutes. Transfer to an ice bath until cool, peel, chop, and reserve for serving.
2. Finely chop the jamón serrano and reserve for serving.
3. Bring a pot of water to a boil. Core the tomatoes and score a small X on the blossom end. Blanch the tomatoes until skins loosen, 30–45 seconds, then shock in ice water. Peel and roughly chop.
4. Add the peeled tomatoes to a blender and blend until smooth, 30–60 seconds.
5. Add the torn day-old white bread to the tomato purée and let soak until fully softened, 5–10 minutes. Add the chopped garlic, kosher salt, and sherry vinegar.
6. Blend until very smooth, then with the blender running, drizzle in the extra-virgin olive oil in a thin, steady stream until fully emulsified and thick, 1–2 minutes. The texture should be velvety and hold a soft peak.
7. Taste and adjust salt or vinegar if needed. Cover and chill until very cold and slightly thickened, at least 2 hours.
8. Stir the salmorejo, ladle into bowls, and garnish with the chopped hard-cooked egg and jamón serrano. Serve well chilled.