Cold Tomato Soup - {Salmorejo}

Recipe Ingredients

2 lbs	908g / 32oz	Very ripe tomatoes - (abt 7)
1/2		Green bell pepper
1		French roll (small)
1		Garlic clove
1/3 cup	78ml	Olive oil
1 tablespoon	15ml	Vinegar
		Salt - to taste
2		Hard-boiled eggs - chopped
1/4 lb	113g / 4oz	Serrano ham - diced

Recipe Instructions

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.

This recipe yields 4 to 6 servings.

Each of 6 servings: 227 calories; 354 mg sodium; 77 mg cholesterol; 18 grams fat; 4 grams saturated fat; 11 grams carbohydrates; 7 grams protein; 1.82 grams fiber.

Source:
The Los Angeles Times, 01-16-2002

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