Cold Spanish Tomato Soup (Salmorejo)
Salmorejo is a cold Spanish tomato soup perfect for summer days! This creamy recipe from Andalusia is not only delicous but my version is both no cook and vegan.
Servings 6
Calories 200kcal
Ingredients
- 6-8 medium very ripe tomatoes
- 1 small clove garlic
- 1 small shallot
- 3 oz stale dinner bread
- 1/3-1/2 cup extra virgin olive oil, plus more for drizzling
- 1-2 tbsp sherry vinegar
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
Toppings (optional)
- olive oil
- fried croutons
- fried slices of ham or pancetta
- diced hard boiled eggs
- chopped fresh herbs, such as basil or parsley
Instructions
- Core and roughly chop tomatoes. Add them along with garlic and shallot to blender and puree until smooth.
- Add bread. If the bread is dry, let it soak in the puree for a few minutes. Then puree again until smooth.
- With the blender running, pour in the olive oil. Taste after adding 1/3 cup and add the rest if needed.
- Now add sherry vinegar, salt, and pepper to taste and blend in.
- Move the soup to a carafe or pitcher, cover the top, and put it in the refrigerator for at least 2 hours and up to one day.
- Serve very cold with the toppings of your choice.
Notes
- Winter Variation: Use 28 ounces of either whole or chopped tomatoes in juice.
- Toppings: Serve soup with any toppings on the side for people to pick and choose.
- Make Ahead: This is recipe is perfect to make in the morning or the day before dinner.
- Straining: For a super smooth soup, work it through a fine mesh strainer before chilling.
Nutrition
Calories: 200kcal