Salmorejo (Cold Spanish Tomato Soup)

AuthorJulia ForesekCategory, , , DifficultyIntermediate
Yields4 Servings
Prep Time15 minsCook Time1 hrTotal Time1 hr 15 mins
 1 kg (about 2.2 lbs) ripe tomatoes, chopped
 200g (about 7 oz) day-old white bread, crust removed and torn into pieces
 1 small clove garlic, minced
 2 tablespoons sherry vinegar
 1/2 cup extra virgin olive oil, plus more for drizzling
 Salt to taste
 2 hard-boiled eggs, chopped (for garnish)
 100g (about 3.5 oz) jamón serrano, diced (for garnish)
1

Blend the Soup Base:

Place the chopped tomatoes, torn bread, minced garlic, and sherry vinegar in a blender. Blend until the mixture is smooth.

2

Blend the Soup Base:

Place the chopped tomatoes, torn bread, minced garlic, and sherry vinegar in a blender. Blend until the mixture is smooth.

3

Chill:

Transfer the soup to the refrigerator and let it chill thoroughly, at least 1 hour or until very cold.

4

Prepare Garnishes:

While the soup is chilling, chop the hard-boiled eggs and dice the jamón serrano.

5

Serve:

Once chilled, adjust the seasoning if needed. Pour the Salmorejo into bowls and garnish with chopped egg, diced jamón, and a drizzle of olive oil.

Ingredients

 1 kg (about 2.2 lbs) ripe tomatoes, chopped
 200g (about 7 oz) day-old white bread, crust removed and torn into pieces
 1 small clove garlic, minced
 2 tablespoons sherry vinegar
 1/2 cup extra virgin olive oil, plus more for drizzling
 Salt to taste
 2 hard-boiled eggs, chopped (for garnish)
 100g (about 3.5 oz) jamón serrano, diced (for garnish)

Directions

1

Blend the Soup Base:

Place the chopped tomatoes, torn bread, minced garlic, and sherry vinegar in a blender. Blend until the mixture is smooth.

2

Blend the Soup Base:

Place the chopped tomatoes, torn bread, minced garlic, and sherry vinegar in a blender. Blend until the mixture is smooth.

3

Chill:

Transfer the soup to the refrigerator and let it chill thoroughly, at least 1 hour or until very cold.

4

Prepare Garnishes:

While the soup is chilling, chop the hard-boiled eggs and dice the jamón serrano.

5

Serve:

Once chilled, adjust the seasoning if needed. Pour the Salmorejo into bowls and garnish with chopped egg, diced jamón, and a drizzle of olive oil.

Salmorejo (Cold Spanish Tomato Soup)
IngredientsDirections
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