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
- ⅓ 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
- ⅓ cup 80ml cold water
- 2 hard-boiled eggs chopped (optional)
- ¼ pound jamón serrano or prosciutto finely chopped (optional)
Instructions
- Puree the soup: 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 ⅓ cup of cold water to thin the soup.
- Chill: Cover and refrigerate until chilled, at least 1 hour.
- Serve: 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.