SALMOREJO A cool and creamy tomato soup from Spain. I came across this soup from a emai by Dr Kellyann. She has beautiful recipes for the paleo peeps.  I plan on creating this tomorrow for lunch! So excited! I have made a lot of her recipes and they are so delish!


Summer Soups
Prep time: 30 mins • Yield: 4 servings
2 cups homemade chicken broth

4 to 5 plum tomatoes, cored, halved, and seeded

2 cloves garlic, crushed

1 small shallot, coarsely chopped

1 tablespoon sherry vinegar

1 teaspoon Celtic or Pink Himalayan salt

¼ teaspoon freshly ground black pepper

1 cup almond meal/flour

¼ cup extra-virgin olive oil, plus more for drizzling

2 hard-boiled eggs, chopped

½ cup chopped bacon or ham, nitrate-, dextrose-, and sugar-free

Place broth, tomatoes, garlic, shallot, sherry vinegar, salt and pepper in a blender and puree. Put almond flour in a bowl; pour tomato mixture over flour and let sit for 10 to 15 minutes. Return to blender, add olive oil, and purée until smooth. Chill for at least 2 hours. Pour into serving bowls; top with hard boiled eggs, bacon or ham, and a drizzle of olive oil (optional).
Note: Hot liquids in a blender will expand and release steam; use caution when blending hot liquids.


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