Salmorejo is a classic chilled tomato soup from the southern region of Spain. Unlike gazpacho, the base of this soup is simple with just-ripe tomatoes blended with dense white bread and olive oil. Add a hint of garlic, salt and pepper, and you’re ready to go!
Spanish Chilled Tomato Soup with Herbed Olive Oil
Course: Soups, AppetizersCuisine: SpanishDifficulty: Easy4
servings15
minutes45
minutesThis quick chilled tomato soup is creamy and hearty, highlighting the sweetness of ripe tomatoes. Make this soup ahead of time and enjoy as an appetizer or alone as an entrée when topped with Serrano ham!
Ingredients
2lbstomatoes, ripe
1/2loafwhite bread
2clovesgarlic
1tbspextra virgin olive oil
1tspsherry vinegar
1tspsea salt
1/4tspblack pepper
1eachwhole egg
- Herbed Olive Oil
2Tbspextra virgin olive oil
1/8tspcayenne pepper
1/4tsppaprika
1/4tsporegano
1/2eachbay leaf
Directions
- For herbed Oil: In a small sauté pan gently heat up olive oil with the spices. Cook at low heat for 15 minutes. Remove from heat and set aside.
- Cut the tomatoes and bread into chunks. Be sure to remove the crust of the bread. Slice garlic into thin pieces.
- In a food processor, blend tomatoes, bread, garlic, olive oil, vinegar, salt and pepper until smooth. Chill soup for 30 minutes to 1 hour in the refrigerator.
- Meanwhile, boil the egg for 7 minutes. Remove from the shell and cool for 15 minutes before chopping into small pieces. Set aside.
- To Serve: Pour chilled soup into bowls, top with herbed oil, chopped egg and fresh herbs.
Notes
- Try this soup with a sweet and spicy Hojiblanca for an added layer of flavor!
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