Kitty’s Salmorejo (Cold Moroccan Soup)

Food historians believe that Roman soldiers made the first known cold soup with bread as the principle ingredient. The Roman soldiers prepared their cold soup by using a stone mortar and then added bread, garlic and vinegar to the stone bowl for preparing the soup.  Luckily, thanks to Moroccan Chef Kitty Morse, who has given us a delicious recipe for Salmorejo taken from her cookbook Edible Flowers: a Kitchen Companion”, all you have to do is follow her recipe. Enjoy!

Kitty’s Salmorejo
Serves 4
Ingredients:
1 cup cubed day-old country-style bread, torn into pieces
1 cup broth or water
4 large, ripe tomatoes (1 ½ to 2 lbs), peeled, and coarsely chopped
1 clove garlic
1/4 cup rice vinegar or sherry (optional)
1/2 cup extra virgin olive oil
2 teaspoons salt
2 hard-boiled eggs, peeled and chopped (optional)
3 ounces prosciutto, finely chopped (optional)
Edible flower such as society garlic, for garnish (optional)

Directions:
Soak bread in ½ cup broth or water. Combine soaked bread, tomatoes, garlic, vinegar, olive oil, salt, and remaining broth in a blender or food processor. Blend until velvety smooth. Transfer to a bowl, cover, and refrigerate for at least 4 hours, or until well chilled.
Just before serving, test the soup for salt. Thin out with a little broth, water, or tomato water if desired. Ladle into small bowls, garnish with chopped eggs, prosciutto, or edible flower, and serve.

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