Food Salmorejo with Prosciutto and Hard-Boiled Egg 5.0 (4) Take advantage of the juicy in-season tomatoes available this time of year to make this take on a Spanish classic. Similar to gazpacho, this cold no-cook soup is made with tomatoes and bread. Hard-boil the eggs ahead of time or purchase them already hard-boiled at the store. This refreshing, savory bowl of cold soup is just as great for a light lunch midsummer or a dinner party. By Ananda Eidelstein Ananda Eidelstein Instagram Website Ananda Eidelstein is a vegetable-loving food writer, recipe developer, and editor. She is the former Senior Food Editor at REAL SIMPLE magazine. Prior to writing and editing feature stories, having her own monthly vegetarian column, and developing over 300 recipes during her time at RS, she was the Assistant Food Editor at Rachael Ray Every Day. She has also gained experience in the test kitchens of Martha Stewart's Living, and Saveur magazines, in catering, TV, and a Michelin-starred restaurant in New York City. Ananda is a graduate of the French Culinary Institute, now known as the International Culinary Center, with nearly a decade of culinary and food media experience. Real Simple's Editorial Guidelines Updated on July 18, 2018 Print Share Share Tweet Pin Email This Spanish classic takes advantage of the juicy in-season tomatoes available in August and September. Similar to gazpacho, this cold, no-cook soup is made with tomatoes and bread. Hard-boil the eggs get shaved on top—boil them ahead to save time come mid-week dinner, or pack it up for a light summer lunch. Get the recipe: Salmorejo With Prosciutto and Hard-Boiled Egg. Photo: Jen Causey Hands On Time: 20 mins Total Time: 20 mins Yield: 6 Jump to Nutrition Facts Ingredients 2 tablespoons red wine vinegar or sherry vinegar 1 tablespoon double-concentrated tomato paste (from a tube) 6 medium ripe tomatoes (2½ pounds), cored and chopped 4 slices sourdough bread (about 6 ounces), torn into pieces 2 cloves garlic, smashed 2 teaspoons kosher salt ¼ teaspoon freshly ground black pepper, plus more for garnish ½ cup olive oil ¼ pound thinly sliced serrano ham or prosciutto, torn into pieces 1 small serrano chile, seeded and very finely chopped 2 hard-boiled eggs Directions Whisk together vinegar and tomato paste in a large bowl until smooth. Stir in tomatoes, bread, garlic, salt, and pepper. Chill mixture, covered, until bread is soggy, about 15 minutes. Ladle half of the tomato-bread mixture into a blender and add ¾ cup water. Process until mostly smooth, about 1 minute. Add remaining tomato-bread mixture and process, stopping to scrape down sides of bowl as needed, until smooth, about 2 minutes. With motor running, drizzle in oil until combined, about 1 minute. Chill soup, covered, for at least 1 hour and up to 1 day. To serve, ladle chilled soup into bowls and top with ham and chile. Using a Microplane or the smallest holes of a box grater, grate eggs over tops of bowls. Garnish with several grinds of pepper. Print Nutrition Facts (per serving) 332 Calories 23g Fat 22g Carbs 12g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 332 % Daily Value * Total Fat 23g 29% Saturated Fat 4g 20% Cholesterol 78mg 26% Sodium 1360mg 59% Total Carbohydrate 22g 8% Total Sugars 6g Protein 12g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.