Salmorejo Recipe (Spanish Cold Tomato Soup)
Spanish salmorejo is a creamy chilled tomato soup made with fresh tomatoes, bread, olive oil, and garlic, easy to make, smooth, and perfect for hot weather.
Servings: 4
Calories: 235kcal
Ingredients
- 2 pounds ripe tomatoes, 900 g - cored and chopped (plum or vine-ripened preferred)
- 1 small clove garlic chopped
- 2-3 slices day-old white bread about 3-4 ounces, torn into pieces (use 5-6 ounces for thicker tomato soup)
- 1-2 teaspoons sherry vinegar or red wine vinegar
- 1/2 teaspoon sea salt or to taste
- 1/4 teaspoon freshly ground black pepper or to taste (plus more for serving)
- ⅓-½ cup extra virgin olive oil
TOPPINGS
- 1-2 Hard-boiled eggs chopped or sliced
- 1/4 pound jamón serrano, jamón ibérico, or procuitto finely chopped or julienned
- A drizzle of olive oil
- Fresh chopped herbs like parsley, chives, or green onion
Instructions
- Blend Tomatoes & Garlic. Add the tomatoes and garlic to a food processor or blender. Blend until smooth.
- Soak Bread. Add the bread pieces to the purée. Let them soak for a few minutes to soften.
- Season & Blend. Add vinegar, salt, and pepper. Blend again until smooth.
- Emulsify. With the blender running, slowly drizzle in the olive oil until the mixture thickens into a creamy, velvety soup. Taste and adjust seasoning as needed.
- Chill. Transfer to the fridge and chill for at least 1 hour before serving.
- Serve. Spoon into bowls and garnish with chopped egg, jamón (if using), a drizzle of olive oil, cracked black pepper, and fresh herbs.
Notes
Nutritional information estimated without toppings.
Nutrition
Calories: 235kcal | Carbohydrates: 15g | Protein: 3g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 0.003g | Sodium: 362mg | Potassium: 558mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1890IU | Vitamin C: 31mg | Calcium: 51mg | Iron: 1mg