Salmorejo-style tomato soup with hard-boiled eggs, olives, and crisp-fried ham from José Pizarro's Spanish Flavours: Stunning Dishes Inspired by the Regional Ingredients of Spain (page 154) by José Pizarro

  • tomatoes
  • country bread
  • Show all ingredients...

  • EYB Comments

    Requires refrigeration for at least 2 hours. Can substitute pitted black olives for pitted green olives, and the book's "Tuna confit" for serrano ham.

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Notes about this recipe

  • Eat Your Books

    Requires refrigeration for at least 2 hours. Can substitute pitted black olives for pitted green olives, and the book's "Tuna confit" for serrano ham.

  • veronicafrance on June 30, 2025

    Easy and authentic. A light hand needed with the vinegar -- add in small doses, tasting as you go, rather than dumping the whole quantity in. If your tomatoes are quite acidic, you might not need any. I didn't have any ham, so I garnished with some hazelnut dukkah I'd made for another dish -- it worked well.

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