Salmorejo Soup OverheadWhile vacationing in Spain last month, my favorite dish by far was this Salmorejo. Popular in the Andalusian region in Spain, this cold tomato soup is similar to a Gazpacho, but is thickened with bread and a little bit of oil. I enjoyed this dish so much that I have essentially had an ongoing supply in my fridge since my first day back. It works as a tapa (obviously), as an appetizer, and I have even had it on its own with a side salad for lunch. The best part, other than the taste of course, is that it is really easy to make. I have been playing with the this Salmorejo recipe since returning from my vacation and I think I have landed on the perfect ratios. I have even been able to reduce the oil portion down to only a couple tablespoons to keep the recipe light.

Serves 4 (as starter)
Prep time: 10 minutes, Cooking / Baking time: NA
Ingredients
  • 4 medium tomatoes
  • 100g whole grain baguette (about 1/4 of a baguette)
  • 1/2 clove garlic
  • 1/4 tsp salt
  • 1/4 tsp ground black pepper
  • 2 tbsp olive oil
  • 1 tbsp sherry vinegar
  • 1 egg
  • 1 tbsp chopped fresh parsley
  • 2 slices cured ham (optional)
Tools
  • Blender
Method
  1. Add the tomatoes to the blender with the garlic, salt, pepper, and vinegarTomatoes in Blender
    • I have seen recipes where the tomatoes are partially boiled to remove the skin but I did not find a difference by using the whole tomato
  2. Puree everything on high until fully blended togetherPureed Tomatoes in Blender
  3. Dice the bread into small cubes and add them to the blenderBreadBread in Blender
  4. Turn the blender on high again until the bread breaks down
  5. Let the soup stand in the blender for a few minutes to help break down the bread
    • The soup will look a bit chunky at this pointBread Pureed in Blender
  6. After a few minutes turn the blender on high again and slowly drizzle in the oil from the top cap while the blender is running.
  7. Keep the blender running for another half a minute or so until the soup becomes very smooth
    • You will know the Salmorejo is ready when it starts to change to an even orange colorPureed Salmorejo in Blender
  8. Transfer the soup to a bowl and let it stand in the fridge overnight
  9. When you are ready to serve, separate the soup into 4 bowls and add a chopped up boiled egg, a little bit of parsley, and thinly sliced cured ham (if you are using ham) on top of each bowl.Salmorejo Soup Sideview
Estimated nutritional information per serving

Calories 165

  • Fat 9g
  • Carbohydrates 19g
    • Fiber 3g
    • Sugars 4g
  • Protein 5g
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