Salmorejo with tomatoes and smoked bacon U
4 pers.
Ingredients · Servings 4
- 6 Large Tomatoes
- 4 tranches Pain complet U BIO
- 4 tbsp Extra Virgin Olive Oil
- 4 tbsp. Cider vinegar
- 1 clove of garlic
- 20 Basil Leaves
- 4 slices Smoked bacon fillet U
- 2 Egg(s) U Blue-White-Heart U
Method · 35 min
- Cut the tomatoes into quarters.
- In a blender, combine the tomatoes, stale bread, olive oil, cider vinegar, garlic, and basil until smooth and creamy. Chill until ready to serve.
- Cook the eggs for 10 minutes in a saucepan of boiling water to make hard-boiled eggs. Let them cool then peel them.
- Grill the smoked bacon in a pan over high heat until it is nice and crispy.
- Pour the cold soup into bowls. Arrange the grilled bacon slices on top and grate the hard-boiled eggs directly over the soup just before serving.
Tips
For an even more indulgent touch, add some diced avocado or a drizzle of crème fraîche before serving. You can also flavor your salmorejo with a pinch of Espelette pepper or store the soup in the refrigerator in an airtight container for up to 48 hours for optimal freshness.
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