Salmorejo – Rustic tomato soup with olive oil & bread

• cumin seeds↗1 tsp tsp
• sourdough bread↗200g g

  crusts removed, torn into chunks

• very ripe tomatoes↗1kg g
• fat garlic cloves↗2
• flame-roasted red peppers↗2

  peeled and deseeded (from a jar is fine)

• sherry vinegar↗1 tbsp tbsp
• hard-boiled eggs2

  peeled

• slices serrano ham↗4
• parsley↗small handful
• extra virgin olive oil↗drizzle of

Step-by-step instructions

1. 1

   Put a small frying pan on a low heat, add the cumin seeds and toast for 1-2 mins, stirring frequently. Crush the seeds using a pestle and mortar. Soak the bread in cold water for 10 mins.

2. 2

   Meanwhile, to skin the tomatoes, cut a cross in the skin on the top and bottom of each tomato, then put them in a bowl and cover with boiling water. After 1-2 mins, drain the tomatoes and plunge into a bowl of ice-cold water. The skins should now peel off easily.

3. 3

   Cut the flesh into quarters and remove the seeds and pulp. Put the seeds and pulp in a sieve over a bowl and squish to release all the juices from around the seeds. Keep the juice and discard the seeds and pulp.

4. 4

   Put the garlic, tomato quarters and juice, peppers and cumin in the bowl of a food processor or blender. Squeeze out the water from the bread, then add to the processor. Season and blitz until very smooth. Add the vinegar to taste, checking for a good balance of flavours, then cover and chill for at least 2 hrs.

5. 5

   When ready to serve, roughly chop the eggs, serrano ham and parsley. Ladle the soup into bowls and add some of each of the toppings. Add a drizzle of your best olive oil, a grinding of pepper and serve.