Cold Tomato Soup (Salmorejo)
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Tomato soup without boiling, prepared directly in the blender. Now is the perfect time for it, because tomatoes are at their maximum potential (and that's the most important element of the recipe!), they are extra sweet and extra juicy, and it's still very warm outside. The soup is called Salmorejo, from Spain (Cordoba to be exact), and it's a relative of gazpacho.
Ingredients
1 kg very ripe tomatoes (like those used for tomato paste)
100 g bread
120 ml extra virgin olive oil (the best oil you have, the one for salads)
2 garlic cloves
2 teaspoons sherry vinegar
salt, black pepper
Servings: 4-5
How to prepare cold tomato soup (salmorejo)
- Score the tomatoes with an X and blanch them for 15 seconds. Remove and after they cool a bit, peel off the skin. Cut in half and remove the stem area. Cut into large pieces and put in a food processor/blender. Blend until chopped.
- Add the bread torn into pieces, stir with a spoon and let sit for 5 minutes to soften the bread.
- Add the garlic, sea salt and ground black pepper.
- Blend again at maximum speed until the bread is well chopped.
- Let the processor run and pour the oil in a thin stream. When you've finished adding the oil, check the soup for salt, pepper and vinegar. Check if it's smooth; if not, let the processor run longer.
- Put the soup in the refrigerator to chill. Serve the soup plain or with strips of ham/prosciutto, avocado cubes, fried chorizo cubes, boiled corn kernels, crumbled boiled egg, crumbled feta cheese, tuna pieces, etc.
Adding bread to the chopped tomatoes
Let sit for 5 minutes to soften
Blending
Continue blending while adding oil
