Chilled Spanish Tomato Soup
Salmorejo
Prep Time 20 min
Cook Time N/A
Servings 4
Difficulty Easy
Ingredients
- 1 lb. ripe plum tomatoes, coarsely chopped
- 2 tbsps. Crisco® Pure Vegetable Oil
- 1 to 2 tbsps. sherry vinegar
- 1/2 tsp. minced fresh garlic
- 1/2 tsp. salt
- 1 cup cubed day-old French bread
- 1/4 cup finely chopped Serrano ham
- 2 hard-cooked eggs, peeled and chopped
Directions
- Step 1
PLACE tomatoes, oil, vinegar, garlic and salt in blender container. Cover and process until smooth.
- Step 2
ADD bread cubes a few at a time, processing until smooth after each addition, just until soup reaches desired consistency. Chill until cold.
- Step 3
PLACE soup into serving bowls. Sprinkle with egg and ham.
Serving size
(1/4 of recipe)
- Calories 340
- Calories from Fat170g
- Total Fat 19g
- Saturated Fat 3g
- Polyunsaturated Fat 0g
- Monounsaturated Fat 0g
- Cholesterol 100mg
- Sodium 580mg
- Potassium 0mg
- Total Carbohydrates 32g
- Dietary Fiber 3g
- Sugars 4g
- Protein 12g
- Vitamin A 0%
- Vitamin C 0%
- Vitamin D 0%
- Calcium 0%
- Thiamin 0%
- Niacin 0%
- Zinc 0%
- Riboflavin 0%
- Iron 0%
*Percent Daily Values are based on a 2,000 calorie diet