Salmorejo is a smooth and chilled tomato soup from Spain, perfect for hot days. Made mainly with fresh tomatoes, bread, olive oil, and vinegar, it’s both refreshing and tasty!
It’s like summer in a bowl! I love topping it with hard-boiled eggs and crunchy ham. It’s super easy to make; just blend everything and chill. You’ll feel like you’re on a Mediterranean vacation! ☀️
Key Ingredients & Substitutions
Tomatoes: Ripe tomatoes are key for a fresh flavor. While I recommend using ripe red tomatoes, if they’re out of season, you could substitute with canned whole tomatoes. Just drain them before using!
Bread: Stale white bread gives the needed texture. If you need a gluten-free option, feel free to use gluten-free bread or even cooked quinoa for a unique twist.
Olive Oil: Quality olive oil enhances the taste. I prefer extra virgin for its rich flavor, but if you’re in a pinch, any mild oil will work, though it may change the flavor slightly.
Vinegar: Sherry vinegar lends a lovely depth, but red wine vinegar is a good alternative. For a milder taste, try apple cider vinegar if you have it on hand.
Garlic: This is for adding a bit of bite. If you’re not a fan of raw garlic, you can leave it out or roast it first for a mellower flavor.
How Do You Achieve the Perfect Texture for Your Salmorejo?
The texture of salmorejo is creamy and smooth, which requires blending properly. Here are helpful tips to ensure it comes out just right:
- Soak the bread fully in the tomato juices; this helps it blend smoothly.
- Use a powerful blender or food processor to ensure everything is well combined. Blend until there are no chunks left.
- Drizzle the olive oil slowly while blending. This helps to emulsify the mixture, creating a velvety texture.
Don’t rush this process! The longer you blend, the creamier your soup will be.
How to Make Salmorejo (Spanish Cold Tomato Soup)
Ingredients You’ll Need:
Main Ingredients:
- 2 lbs (about 1 kg) ripe tomatoes, peeled and chopped
- 4 cups (about 200g) stale white bread, crusts removed, torn into pieces
- 1/2 to 3/4 cup extra virgin olive oil (about 120-180 ml)
- 1-2 garlic cloves, peeled (adjust to taste)
- 2 tbsp sherry vinegar or red wine vinegar
- Salt to taste
For the Garnish:
- 2 hard-boiled eggs, peeled and quartered
- Serrano ham or prosciutto slices, thinly shaved or chopped
- Freshly ground black pepper
- Fresh herbs (optional), e.g., thyme or parsley
How Much Time Will You Need?
This refreshing Salmorejo will take about 15 minutes to prepare, plus 2 hours chilling time in the fridge. A perfect summer soup that’s quick to make and serves beautifully cold!
Step-by-Step Instructions:
1. Prepare the Tomatoes:
If you want a very smooth texture for your salmorejo, it’s best to blanch the tomatoes first. Start by boiling water for about 30 seconds. Score the bottom of each tomato with a small ‘X’, plunge them into the boiling water for about 30 seconds, then quickly move them to a bowl of ice water. This will make the skins easy to peel off. Once peeled, chop the tomatoes roughly.
2. Soak the Bread:
In a large bowl, place the torn pieces of stale bread and pour the chopped tomatoes over them. Let them soak together for about 10 minutes, allowing the bread to soften and absorb the tomato juices.
3. Blend the Mixture:
Transfer the soaked bread and tomatoes into a blender or food processor. Add the garlic cloves, a pinch of salt, and a splash of vinegar. Blend until the mixture is smooth and blended evenly.
4. Add the Olive Oil:
With the blender on low speed, slowly drizzle in your extra virgin olive oil. This process will emulsify the mixture, helping create a nice creamy texture. You can adjust the amount of olive oil depending on how rich you want the consistency to be.
5. Adjust Seasoning:
Taste your salmorejo and adjust the seasoning as needed. Add more vinegar, salt, or garlic based on your preference, blending briefly after each addition to combine.
6. Chill:
Once blended to your liking, transfer the salmorejo to a bowl or container and refrigerate for at least 2 hours. It’s best served very cold!
7. Serve:
When you’re ready to eat, pour the chilled salmorejo into bowls. Garnish with the quartered hard-boiled eggs, slices of crispy serrano ham, a drizzle of olive oil, fresh herbs if you like, and a crack of black pepper on top.
8. Enjoy Immediately:
Serve this gorgeous, silky soup as a refreshing appetizer or light meal. Pair it with good crusty bread for a true culinary experience!
This salmorejo exemplifies the bright, sunny flavors of Andalusia, making every spoonful a little taste of summer! Enjoy!
Can I Use Canned Tomatoes Instead of Fresh?
Absolutely! While fresh tomatoes offer wonderful flavor, you can use canned whole tomatoes in a pinch. Just drain them well before blending. This can actually make preparation quicker!
What If I Don’t Have Stale Bread?
No worries! If you don’t have stale bread, you can toast fresh bread lightly in the oven until it’s dry, or even use day-old bread to get the right texture. Just be careful not to over toast, as you want it to remain soft enough to blend.
Can I Freeze Leftover Salmorejo?
Yes! If you have leftovers, you can freeze salmorejo, but keep in mind that it may change texture slightly upon thawing. To store, place it in an airtight container, and it should last for up to 3 months. Thaw in the fridge before serving!
What Are Some Alternative Garnishes?
While classic garnishes include hard-boiled eggs and serrano ham, feel free to get creative! Avocado slices, croutons, or even a sprinkle of paprika or chili flakes can add a delicious twist to your salmorejo.
