Salmorejo con Huevo

Salmorejo con Huevo is a creamy and refreshing Spanish cold tomato soup that pairs perfectly with hard-boiled eggs, making it a delightful keto breakfast option. This dish is rich in flavor and low in carbs, providing a satisfying 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 teaspoon
• Hard-boiled eggs - 2 large
• Chives - for garnish

Steps

1. Boil the eggs in a pot for about 10 minutes until hard-boiled. Once cooked, cool them in cold water, peel, and set aside.
2. In a blender, combine the ripe tomatoes, extra virgin olive oil, red wine vinegar, garlic, and salt.
3. Blend until smooth and creamy, adjusting the salt to taste.
4. Chill the salmorejo in the refrigerator for about 5 minutes.
5. Serve the chilled salmorejo in bowls, sliced hard-boiled eggs on top, and garnish with chopped chives.

Nutrition

• Calories: 350
• Protein: 10 g
• Carbs: 8 g
• Fiber: 2 g
• Sugar: 4 g
• Sodium: 600 mg
• Cholesterol: 186 mg
• Total Fat: 30 g
• Saturated Fat: 4 g
• Unsaturated Fat: 24 g
• Water: 0.3 L

Health Benefits

• Rich in antioxidants from tomatoes, supporting heart health.
• High in healthy fats from olive oil, promoting satiety and weight management.

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