Salmorejo soup simply showcases fresh tomatoes and bread, without the addition of other vegetables.
By Kara and Marni Powers
The garnish varies from crumbled hard boiled egg to crispy jamón serrano or, in Marta’s recipe, slivered Marcona almonds.
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Cool and Creamy Salmorejo Soup
- Total Time: 40 mins
- Yield: 6 1x
Description
Salmorejo soup simply showcases fresh tomatoes and bread, without the addition of other vegetables.
Ingredients
Scale
- 6–8 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
- 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
