Salmorejo with Prosciutto and Hard-Boiled Egg


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.

Salmorejo With Prosciutto and Hard-Boiled Egg
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


  • 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


  1. 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.

  2. 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.

  3. 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.

Nutrition Facts (per serving)

332 Calories
23g Fat
22g Carbs
12g Protein
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.

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