epicurious
Bloody Mary Salmorejo
A cousin to gazpacho, salmorejo gets its velvety texture from the inclusion of bread in the mix with summer’s best tomatoes.
👥 4 Servings👤 Kendra Vaculin📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●blender
- ●bowl
- ●whisk
📝 Preparation Steps
1
Purée bread, garlic, tomatoes, vinegar, salt, and paprika in a blender until smooth; season mixture generously with black pepper. With the motor running, gradually stream in oil and blend until emulsified. Transfer soup to an airtight container; cover and chill until very cold, at least ⏱️ 30 minutes.
2
Ladle soup into bowls and top with egg halves and prosciutto if using. Thread olives, anchovies, and/or pickles of your choice onto skewers and set across bowls (or serve toppings alongside soup). Sprinkle some red pepper flakes and parsley and more black pepper on top. Do ahead: Soup can be made ⏱️ 4 hours ahead. Keep chilled. Whisk just before serving.
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