Salmorejo (Spanish Chilled Tomato Soup
Cool off with a delicious bowl of Salmorejo, Spain’s cold tomato soup. Similar to Gazpacho this soup is dairy-free but super creamy and totally refreshing summer comfort food.This traditional Spanish chilled tomato soup is a refreshing and flavorful dish, perfect for a hot summer day. Topped with sliced boiled egg and ham, it makes for a delicious and satisfying meal. Skip the toppings for an equally delicious vegan meal. With only a handful of ingredients and a few simple steps, you can get this classic Andalusian recipe chilling in your refrigerator in just 10 minutes.
Ingredients
- 1 ½ pounds ripe tomatoes cored and coarsely chopped
- 5 ounces stale (or lightly toasted) bread crust discarded, inside torn or chopped into bite-size pieces
- â…“ cup extra virgin olive oil plus more for drizzling
- 1 garlic clove crushed and peeled
- 1 tbsp tablespoon sherry vinegar
- ¾ tsp fine sea salt
- ¼ tsp freshly ground black pepper  plus more for serving
- â…“Â cup 80ml cold water
- 2 hard-boiled eggs chopped (optional)
- ¼ pound jamón serrano or prosciutto  finely chopped (optional)
Instructions
- Puree the soup:Â In a blender, add the tomatoes, bread, olive oil, garlic, vinegar, salt, and pepper. Blend on high speed until very smooth, 1 to 2 minutes. The soup should be thick and creamy, similar to the consistency of yogurt. Depending on how juicy the tomatoes are, add up to â…“ cup of cold water to thin the soup.
- Chill:Â Cover and refrigerate until chilled, at least 1 hour.
- Serve:Â Divide the soup among 4 serving bowls. Garnish with the hard-boiled eggs and ham if using. Drizzle with olive oil and sprinkle with a grind of black pepper. Serve cold.
Notes
- To make this soup into a sauce, don’t add water. Spoon onto grilled salmon or grilled chicken breast.
