Salmorejo

Salmorejo is a rich and creamy Spanish cold soup that is perfect for a refreshing low-carb breakfast. It features ripe tomatoes blended with olive oil and vinegar, topped with hard-boiled eggs and jamón for a delicious and nutritious start to your day.

Ingredients

• Ripe tomatoes - 400 grams
• Extra virgin olive oil - 60 ml
• Red wine vinegar - 15 ml
• Garlic - 1 clove
• Salt - 1/2 teaspoon
• Hard-boiled eggs - 2 large
• Jamón ibérico (or prosciutto) - 50 grams
• Fresh basil leaves - a few for garnish

Steps

1. Start by boiling the eggs for about 9-10 minutes until hard-boiled. Once cooked, cool them under cold water, peel, and set aside.
2. In a blender, combine the ripe tomatoes, extra virgin olive oil, red wine vinegar, garlic, and salt. Blend until smooth and creamy.
3. Chill the blended soup in the refrigerator for about 10 minutes to enhance the flavors.
4. While the soup is chilling, slice the hard-boiled eggs and jamón ibérico into small pieces.
5. Serve the chilled salmorejo in bowls, garnished with the sliced hard-boiled eggs, pieces of jamón, and fresh basil leaves.

Nutrition

• Calories: 370
• Protein: 15 g
• Carbs: 10 g
• Fiber: 3 g
• Sugar: 4 g
• Sodium: 900 mg
• Cholesterol: 186 mg
• Total Fat: 32 g
• Saturated Fat: 5 g
• Unsaturated Fat: 27 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins and antioxidants from tomatoes, supporting immune health.
• High in healthy fats from olive oil, promoting heart health.

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