"Salmorejo is basically a purée made with bread and tomatoes and is usually served as a cold soup in Spain. It is similar to Gazpacho, but is much more creamy as the olive oil emulsifies with the tomatoes to give an amazing flavour! (Use a good quality EVOO)
This soup is typically garnished with ham and eggs but since I’m vegetarian, I went with the old fashioned croutons!
You can definitely customise the recipe by adding chillies, onions and other things. But I prefer the basic, which is perfect on a really hot summers day!"
Basic Tomato Gazpacho
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Recipe Intro From ramenhairedgirl
With this cold tomato soup, the sum is (much) greater than its parts: just tomatoes, bread, garlic and olive oil blended to velvety smoothness. Then top with whatever you'd like — my favorites include hard-boiled egg, sliced avocado and tuna packed in quality EVOO.
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Prep time 6mins
Cook time 15mins
Recipe Card
ingredients
- 6 tomatoes
- 4 slices bread, torn
- 1 large clove garlic
- 1/4 teaspoon vinegar
- Salt and black pepper
- 1/4 cup olive oil
- Croutons, for garnish
- Parsley, for garnish
Method
Step 1
Cut an x-shaped slit at the bottom of each tomato. Bring a large pot of water to boil. Add the tomatoes and boil until the skin begins to come off. Drain and set aside until cool enough to handle. Peel and discard the skins.
Step 2
Purée tomatoes in a blender until smooth. Add torn bread and let soak for 2 minutes. Add garlic, vinegar, salt and pepper and blend until smooth.
Step 3
Keeping blender running on low, slowly stream in the olive oil. Continue blending until emulsifies. Serve soup cold garnished with croutons and parsley.