While the summer heat lingers, cool down the soup. And forget about gazpacho. Salmorejo is Spain’s lesser known but creamier tomato-based chilled soup.
2½ ounces country-style white bread , crust removed, torn into small pieces 1 teaspoon white sugar¾ cup plus 1 tablespoon extra-virgin olive oil, plus more to serve¼ cup finely chopped fresh flat-leaf parsley
In a blender, combine the tomatoes, bread, bell pepper, garlic, sugar, vinegar and 1 teaspoon each salt and pepper. Blend on high until completely smooth and no bits of tomato skins remain, about 1 minute. With the blender running, gradually add ¾ cup oil. Transfer to a large bowl, then taste and season with salt and pepper. Cover and refrigerate until well chilled, 2 to 4 hours.
While the soup chills, in a 12-inch nonstick skillet over medium, heat the remaining 1 tablespoon oil until shimmering. Add the prosciutto and cook, stirring occasionally, until crisp, about 2 minutes. Transfer the prosciutto to a paper towel-lined plate and let cool completely, then roughly chop; set aside.
Taste the soup and season again with salt and pepper. Ladle it into chilled bowls. Top with the prosciutto, hard-cooked egg and parsley. Drizzle with additional oil and vinegar as desired.The Associated Press is an independent global news organization dedicated to factual reporting. Founded in 1846, AP today remains the most trusted source of fast, accurate, unbiased news in all formats and the essential provider of the technology and services vital to the news business.
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