Cold Tomato Soup (Salmorejo)

Time 15 minutes
Yields Serves 4 to 6
Cold Tomato Soup (Salmorejo)

Peel and seed the tomatoes and cut them into eighths.


In a large blender, blend together the tomatoes, pepper, roll, garlic, oil, vinegar and salt to taste until smooth. Chill at least 1 hour.


Divide the soup among bowls and garnish each with the chopped egg and the ham.

Although jamon is only a garnish for this heartier version of gazpacho-like soup, I’ve included this dish because it is one of my favorites. This would be a good summer dish.

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