Authentic Salmorejo Soup
Salmorejo is a cold tomato soup originating from the Andalusian region of Spain, specifically Cordoba. Rich and creamy yet incredibly refreshing, this soup is made with ripe tomatoes, bread, garlic, and olive oil. It's a summer staple in Spanish households and perfect for warm days.
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Equipment
- Blender or food processor
- Mixing Bowl
- Soup bowls for serving
Ingredients
- 1 day-old baguette or similar white bread, torn into pieces (about 200g without crust)
- 6 ripe tomatoes roughly chopped
- 2 cloves garlic minced
- 1 cup extra-virgin olive oil plus more for drizzling
- 2 tbsp sherry vinegar or red wine vinegar
- Salt to taste
- Hard-boiled eggs chopped (for garnish)
- Jamón serrano thinly sliced (for garnish)
Instructions
- Place the torn bread in a bowl and cover with water. Let it soak for about 10 minutes.1 day-old baguette
- In a blender or food processor, combine the chopped tomatoes and minced garlic. Blend until smooth.6 ripe tomatoes, 2 cloves garlic
- Squeeze the water from the soaked bread and add the bread to the blender. Blend again until smooth.
- While blending, slowly pour in the olive oil in a steady stream. Continue to blend until the mixture becomes creamy and slightly thickened.1 cup extra-virgin olive oil
- Add the sherry or red wine vinegar, blending once more to combine. Season with salt to your taste.2 tbsp sherry vinegar , Salt
- Transfer the soup to a mixing bowl and refrigerate for at least 2 hours, allowing the soup to chill and the flavors to meld.
- To serve, pour the chilled Salmorejo into bowls. Garnish with chopped hard-boiled eggs and thin slices of Jamón serrano.Hard-boiled eggs, Jamón serrano
- For an added touch, drizzle a bit more olive oil over each serving.
Notes
- Salmorejo is traditionally very thick, almost like a sauce, but you can adjust its consistency to your preference by adding more or less bread.
- Ensure your tomatoes are ripe and flavorful as they are the star of this dish.
- For a vegetarian version, omit the Jamón serrano or replace it with roasted red bell pepper strips.
Nutrition
Serving: 208gCalories: 300kcalCarbohydrates: 27gProtein: 7gFat: 19gSaturated Fat: 3gCholesterol: 70mgSodium: 400mgFiber: 3gSugar: 6g
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