Salmorejo with Cherry Tomatoes and Eggs Recipe

Ingredients:

• 1.5 pounds of cherry tomatoes
• 4 cloves of garlic
• 1 teaspoon of salt
• 1/2 cup of extra-virgin olive oil
• 2 tablespoons of sherry vinegar
• 2 hard-boiled eggs, peeled and chopped
• 2 slices of day-old bread, torn into pieces

Instructions:

1. Wash the cherry tomatoes and cut them in half.
2. In a blender, blend the cherry tomatoes, garlic, salt, olive oil, sherry vinegar, and bread until smooth.
3. Cover the blender and chill in the refrigerator for at least 2 hours.
4. Pour the chilled salmorejo into bowls.
5. Add the chopped hard-boiled eggs on top of the salmorejo in each bowl.

Verdict:

Salmorejo is a traditional Spanish tomato soup that is perfect for a summer day. Adding cherry tomatoes gives the soup a slightly sweeter taste, and the addition of hard-boiled eggs adds protein and texture. This refreshing soup is perfect as an appetizer or light lunch.

Serving Suggestions:

Serve the salmorejo chilled with crusty bread or pita chips on the side. For added texture, you can also top the soup with chopped fresh herbs like parsley or chives.