This chilled tomato-based soup from Andalusia, Spain is refreshing and delicious made with juicy tomatoes, smooth extra virgin olive oil, and bread as a thickening agent.
Author Stephanie K
Equipment
Immersion blender or standard blender
large bowl
Ingredients
8-10Red Roma tomatoes (or other variety of similar size)peeled and chopped, Note: The redder in color the better!
5clovesFresh garlicminced, Note: Using garlic powder has an artificial taste, always use fresh cloves!
1/2cupExtra Virgin Olive Oil
2tsp Salt
1cupDay-old stale candeal bread (200g)Note: Subs include baguette, Italian-style bread, and bread rolls.
Toppings
sliced hard-boiled eggs
drizzled olive oil
Spanish ham
sliced tomato or green pepper
Instructions
Tear the stale bread into small pieces, about thumb size, and let it sit in a bowl of shallow water to soften slightly. Let sit about 5 minutes.
Meanwhile, peel and chop tomatoes, mince garlic and place into a large bowl. Remove bread from the water and add into the bowl.
Pour oil and salt over the top. Using an immersion blender or a stand blender, mix everything together and adjust oil and salt to taste! Note: If it is too liquid, add in a little bit more bread until it reaches the desired thickness.
Cover and let chill in the fridge at least 1 hour. Serve and enjoy topped with hard-boiled egg, minced pepper, or ham and drizzle with extra virgin olive oil. Best served cold.
Notes
*This salmorejo usually lasts about 4 days in the fridge, and make sure to store chilled. *If your salmorejo is too liquid, add more bread until it reaches the desired consistency. If it starts to separate in the fridge, simply stir or shake it up to bring it back to a homogenous liquid. *Make sure to use day-old stale bread that is starting to get hard that has a higher percentage of white flour over whole wheat, rye, spelt or other grain bread.*Always use fresh tomatoes and garlic over canned or dried varieties.