Rich Spanish Salmorejo Tomato Soup. This cold tomato soup is thick and creamy with a perky acidity from good sherry wine vinegar. This easy Salmorejo recipe is an Andalusian classic that just needs a few good ingredients to make it splendorous. I consider this chilled Spanish tomato soup to be a thicker, creamier gazpacho.
Unlike gazpacho, this soup is All About The Tomatoes.
Needing no cooking, it is perfect for hot summer's days and takes advantage of intensely ripe summer produce! a blog about food, cooking, baking, travel and the Hamptons.
Salmorejo is a famous, Spanish cold tomato soup.
You can have Rich Spanish Salmorejo Tomato Soup using 5 ingredients and 6 steps. Here is how you cook it.
Ingredients of Rich Spanish Salmorejo Tomato Soup
- Prepare 500 grams of Fresh, ripe tomatoes (as red as you can get).
- Prepare 100 grams of 1, 2 day old baguette.
- You need 100 ml of Extra virgin olive oil.
- It's 1 clove of Fresh garlic.
- It's 1/2 tsp of Salt.
It's a summertime 'go-to' in restaurants and households throughout Spain, but particularly in the south of Spain (Andalucia). It's a standalone meal and a perfect dish for the hot summer days. It's made from the best ripe tomatoes, bread, garlic, sherry vinegar, and olive oil. The salmorejo soup is a cold dish made of tomato.
Rich Spanish Salmorejo Tomato Soup instructions
- Boil the water that will be used to peel the tomatoes in a pan. Cut a cross into the bottom of the tomato to make it easier to peel later..
- Soak the tomatoes in the boiling water for 1 minute. Whilst in the boiling water, prepare a bowl of cold water and add in the tomatoes then peel..
- Cut the bread into 2 cm cubes and put in a food processor. Dice the tomatoes and add them on top of the bread. Let the bread soak in the moisture from the tomatoes..
- Roughly chop up the garlic and add to the mixture from Step 3. Garlic can cause heartburn, to prevent this cut away the part of the garlic where the core turns into the stem..
- Add the extra virgin olive oil and blend the mixture until smooth. Season with salt..
- You can eat these straight away or you can chill the mixture and serve them in a dish with a sprinkling of roughly chopped boiled egg or roughly chopped ham..
This Spanish specialty is always compared to the other famous Spanish tomato soup, the Gazpacho. The salmorejo is usually eaten as a starter, mainly during summer days, as it´s a cold dish that helps during the hot weather. It can also be found as a main dish, as it is very heavy. Salmorejo Salmorejo, gazpacho's richer, deeper cousin, is a cool, creamy soup typically topped with chopped hard-boiled eggs and salty. Place tomatoes in the bowl of a food processor; pulse until pureed.