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!
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.