Spanish Salmorejo Sardine Soup

SERVES

4

COOK TIME

30 MINS

DIFFICULTY

Easy

INGREDIENTS

2 cups day-old bread, torn
1 tsp salt
2 large shallots, rough chopped
5 Roma tomatoes, roughly chopped
1 jar (660ml) Nonna Pia’s Arrabiata Sauce
1/4 cup red wine vinegar
1 tbsp lemon juice
2 garlic clove, sliced
1 cup good quality olive oil
2 soft-boiled egg, roughly chopped
1 can (125g) Gold Seal Sardines in Water, torn
Salt and pepper, to taste
1 cup basil, torn

DIRECTIONS

In a large bowl, cover the day-old bread with boiling water. Season with salt. Set aside. Once cooled, squeeze bread of any excess water, reserving the soaking water.
Using a food processor, puree the shallots, tomatoes, Nonna Pia’s Sauce, Sherry vinegar, lemon juice, and garlic until very smooth. Slowly pour in 1/4 cup olive oil while pureeing on high.
Cover and chill in the fridge for a minimum of three hours.
Taste for seasoning and make any necessary adjustments. Garnish with a soft-boiled egg, sardines, a drizzle of olive oil, basil and cracked black pepper.

Pasta Sauce

Arrabiata

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