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!
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)
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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