Goya Foods’ Salmorejo
Salmorejo is a traditional chilled soup from the Andalusia region in southern Spain. Executive Chef Fernando Desa shows us how to make this super-simple dish—similar to gazpacho—with tomatoes, bread, extra-virgin olive oil, and garlic.
- 2 eggs
- 2 pounds ripe tomatoes cored and chopped
- ½ cup leftover cubed bread
- ¼ cup GOYA Puro Olive Oil
- 1 clove garlic
- Kosher salt
- 4 ounces Ibérico ham thinly sliced
- Croutons for garnish (preferably homemade)
- Prepare an ice bath. Bring a medium saucepan of water to a boil. When the water comes to a boil, gently lower in the eggs and cook to your desired doneness, 7 to 10 minutes (7 minutes for a jammy yolk and 10 minutes for hard cooked). Remove the eggs from the water and transfer to the prepared ice bath. Let cool for 5 minutes, then peel immediately (slightly warm eggs are easier to peel).
- In a food processor, combine the tomatoes with the bread, olive oil, and garlic and puree until smooth and creamy. Season with salt. Transfer to a bowl and refrigerate for at least 1 hour and up to overnight.
- When you’re ready to serve, spoon the salmorejo into bowls. Cut the eggs into pieces and arrange on top of the soup with ribbons of Ibérico ham and croutons. Serve right away.
You can find Goya Foods products at most major grocery stores, but if your local grocer doesn’t carry these products, you can request them! Recipe and photo courtesy of Goya Foods.
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