Spanish Salmorejo Recipe: 5 Steps to Master Your Favorite Cold Soup
Dive into summer with this Spanish Salmorejo! Whip up a creamy chilled tomato soup in just 15 minutes with only a few ingredients. Perfect for a refreshing and light meal.
Ingredients
- 1 kg Ripe tomatoes
- 200 g Stale Bread Optional
- 1 Garlic clove
- 100 ml Extra virgin olive oil
- 1 tbsp Sherry Vinegar
- Salt to Taste
- Hard-boiled egg and Serrano ham
Instructions
- Prepare the Tomatoes: Wash and remove the stems from the tomatoes. Blend them until smooth. For a finer texture, strain the puree to remove seeds and skin.
- Soak the Bread: Cut the stale bread into small pieces and soak them in the tomato puree for about 10-15 minutes.
- Add Garlic and Vinegar: Peel the garlic and remove the germ to avoid bitterness. Add the garlic and sherry vinegar to the mixture.
- Blend and Emulsify: Blend the mixture until it is smooth and homogeneous. While blending, gradually add the olive oil in a thin stream to emulsify and achieve a creamy consistency. Season with salt to taste.
- Chill: Refrigerate the salmorejo for at least 2 hours to serve it cold.
Notes
The original Salmorejo recipe from Córdoba does not contain vinegar. This is my own variation.