Cool and Creamy Salmorejo Soup

Cool and Creamy Salmorejo Soup Cool and Creamy Salmorejo Soup

Salmorejo soup simply showcases fresh tomatoes and bread, without the addition of other vegetables.
By Kara and Marni Powers

Cool and Creamy Salmorejo Soup

The garnish varies from crumbled hard boiled egg to crispy jamón serrano or, in Marta’s recipe, slivered Marcona almonds.

Visit the Honest Cooking Cookbook Shop
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Cool and Creamy Salmorejo Soup

Cool and Creamy Salmorejo Soup


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Kara and Marni Powers, adapted from Señora Marta
  • Total Time: 40 mins
  • Yield: 6 1x

Description

Salmorejo soup simply showcases fresh tomatoes and bread, without the addition of other vegetables.


Ingredients

Scale
  • 68 medium-sized vine ripe tomatoes, quartered
  • 2 cloves garlic
  • 2 T red wine vinegar
  • 1/4 c EVOO
  • 1/3 of a day old baguette, cubed
  • salt and pepper to taste
  • slivered Marcona almonds for garnish

Instructions

  1. In a blender, puree the tomatoes, garlic, vinegar and EVOO into a chunky puree. Transfer the tomato mixture to a bowl and add the cubed bread. Let the mixture soak for 20 minutes. Return the blend back into the blender and puree until smooth. The soup should be thick, but it is too thick, add a little water and EVOO. Season with salt and pepper and strain through a sieve. Ladle the soup into bowls with a sprinkle of Marcona almonds and a drizzle of EVOO.
  • Prep Time: 40 mins
  • Category: Side
Add a comment Add a comment

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star


GET THE PRINT EDITION OF NØRTH



Previous Post
Spicy Shrimp Corn Chowder

Spicy Shrimp Corn Chowder

Next Post
Radicchio Pesto

Radicchio Pesto