Step 1

Heat one tablespoon olive oil in a large skillet over medium heat and cook onions until softened and golden brown, stirring occasionally. Reduce heat to medium-low and continue to cook onions for about 30 minutes, stirring occasionally, until they are deep brown in color and very soft. Season with salt to taste.

Step 2

Transfer onions to a large mixing bowl and combine them with the Mutti® Whole Peeled Tomatoes, Mutti® Tomato Puree, garlic, bread, water, vinegar, thyme, and 1 tablespoon of salt. Stir to combine well, making sure that bread is covered. Cover, and let sit at room temperature for about 2 hours or until the bread is well saturated, stirring occasionally.

Step 3

Transfer bread tomato mixture to a blender and puree until smooth, adding the 1 cup of olive oil as while the blender is running to create a silky texture. If you find that the mixture is too thick (it should be thick for a soup, but you shouldn’t struggle to blend it), adjust the texture by adding up to 1 cup additional water, a small amount at a time, to adjust consistency. Taste and adjust seasoning as desired with salt and vinegar. Chill until ready to serve.

Step 4

To serve, spoon a thick layer (about 1½ inches) of soup into a cazuela or shallow bowl and garnish with the hard-boiled egg, jamón, and a drizzle of extra-virgin olive oil. Note: Salmorejo is traditionally served in a cazuela, an earthenware dish, which is usually used for hot dishes as it holds the heat well, but in this case, it helps maintain the dish’s chill.