Salmorejo Cordobes is a creamier version of gazpacho, the Spanish cold tomato soup. My easy recipe uses gluten-free bread, olive oil, prosciutto, and egg.
Cut the tomatoes in half lengthwise and remove the core by cutting a triangle around the top. Seed the tomatoes over a bowl, using your fingers to remove the inner flesh.
Place the tomatoes, garlic, and shallot in a medium mixing bowl and cover with 2 cups of boiling hot water. Cover the bowl with a plate and allow to sit 30 minutes. Add the bread and toss until soggy.
Remove the vegetables and bread with a slotted spoon and transfer to a food processor or blender. Reserve the soaking liquid.
Puree the mixture along with the sherry vinegar and 1 teaspoon salt until smooth. Stream in the olive oil and blend until orange and frothy. Add some of the cooking liquid to thin, if necessary.
Taste for seasoning and add more salt as necessary.
Transfer to serving bowls or cups and garnish with the egg, ham, and a drizzle of olive oil.
Notes
The recipe yields 2 larger appetizer portions or 4 tapas-sized portions.