Recipes & Tips
Salmorejo!
Salmorejo is a classic chilled Spanish tomato soup from Andalucía. Thick, creamy, and intensely flavorful, it blends ripe tomatoes, bread, olive oil, and garlic into a smooth soup traditionally finished with chopped egg and cured ham.
SERVES
3
LEVEL
Easy
PREP (Minutes)
10
Ingredients
WHAT YOU'LL NEED
1 1/2 pounds ripe tomatoes, cored and coarsely chopped
5 ounces stale (or lightly toasted) bread, crust discarded, inside torn or chopped into bite-sized pieces
1/3 cup extra virgin olive oil, plus more for drizzling
1 garlic clove, crushed and peeled
1 tablespoon sherry vinegar
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/3 cup water
Garnish:
2 hard-boiled eggs, chopped
1/4 pound diced jamón serrano or prosciutto, finely chopped
Method
STEP-BY-STEP INSTRUCTIONS
In a blender, combine tomatoes, bread, olive oil, garlic, vinegar, salt, and pepper.
Blend on high speed until very smooth, 1 to 2 minutes.
Depending on tomato juiciness, add up to 1/3 cup cold water to reach desired consistency.
Cover and refrigerate for at least 1 hour to chill.
Divide the soup among 4 serving bowls.
Garnish with chopped hard-boiled eggs and ham (if using).
Drizzle with olive oil and sprinkle with freshly ground black pepper.
Serve cold.
Chef's Tip
Use the ripest tomatoes you can find. Because the recipe contains very few ingredients, the quality of the tomatoes and olive oil will strongly impact the final flavor.
