I absolutely LOVED this recipe. I think it would be lovely to serve at a dinner party because the setting of the plate is really nice. It's once again one of the recipe my mom made at her cooking classes.
Salmorejo is a cold soup that mixes tomatoes and strawberries and this particular recipe calls for using toppings like baked jamon jabugo and catalan fresh cheese called mató. I know the ingredients are not readily available everywhere so I would substitute the jamon with prosciutto if you can't find the real deal and the mató cheese with goat's cheese.
(for 4 as a starter)
1/2 kilo of juicy tomatoes
200 gr strawberries
1 tsp vinagre
1/2 cup olive oil
2 slices of toast bread
4 slices of jamon jabugo
200 gr mató (or goat's cheese)
Wash tomatoes, cut into quarters and place in a large bowl. Wash strawberries, remove steam and cut in half. Toast one slice of bread and cut it in 4. Place all together in a large bowl, add the salt and vinagre. Use a hand held miser and mix very well.
Using a Chinese strainer, strain the soup and using the mixer, mix again so it is very thin. Discard the pulp and seeds.
Add slowly the olive oil while keep mixing. Place in the fridge to allow it to cool.
Now it's time to prepare your toppings, cheese, jamon and bread, place it in a bowl and using a fork carve it, salt and pepper. Place the jamon slices in a pre heated oven at 180º in a paper lined oven pan and let it cook until crispy for about 15 minutes. Crumble one of the slices and mix it with the cheese.
Using a spoon and your hands make 2 oval cheese balls and place them in the bottom of a soup plate/bowl. Break a small piece of jamon on top (pictured) and a couple of small croutons, that can be made by either toasting the bread.
Serve by adding the cold soup on top.