Salmorejo Cold Tomato Soup

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Salmorejo Cold Tomato Soup Recipe

Salmorejo is a cold soup from southern Spain, specifically the region of Andalusia. It's similar to gazpacho but thicker and creamier because of the bread and olive oil. Salmorejo is typically served as a light summer dish and can be topped with a variety of ingredients such as hard-boiled eggs, ham, or croutons.

Ingredients

• 1 garlic clove
• sherry vinegar (20 mL)
• 200 g bread (preferably stale)
• 1 kg ripe tomatoes
• As needed, add water
• extra-virgin olive oil (100 mL)
• salt

Time Needed

• Prep Time: 20 minutes
• Total Time: 20 minutes

Instructions

• Soak the bread for 5-10 minutes in water, then squeeze out the excess water.
• Remove the seeds from the tomatoes and cut them into quarters.
• Combine the bread, garlic, tomatoes, olive oil, vinegar, and a pinch of salt in a blender or food processor.
• Blend until smooth, adding more water if necessary to achieve a soup-like consistency.
• Refrigerate the soup for at least an hour before serving.
• If desired, garnish with extra olive oil and chopped hard-boiled eggs and ham.

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