Salmorejo   Spanish Cold Tomato Soup   easy recipe
Channel: Tango & Rakija
Date: 2020-08-04

SALMOREJO IS TYPICAL SPANISH COLD TOMATO SOUP COMING FROM THE SOUTHERN SPAIN BUT EATEN ALL AROUND THE COUNTRY AS “TAPA” OR EVEN AS MAIN DISH.
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INGREDIENTS
8 Tomatoes
115 g Bread (crust removed) - rustic white bread or chiabatta
1 Clove garlic - chopped
80 ml olive oil - extra virgin
Splash of vinegar - Sherry vinegar, red wine vinegar, white wine vinegar or apple cider vinegar
Pinch of salt
2 Hard boiled eggs - chopped
Handful of Spanish jamon or Prosciutto - chopped
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INSTRUCTIONS
To make the soup smoother scald the tomatoes:
Bring to boil a large pot with water. When the water is boiling add the tomatoes for some 60 seconds or until the skin starts to break
Salmorejo – Spanish Cold Tomato Soup - Preparation Steps - Boiling the tomatoes
Once the tomato skin starts to break, remove the tomatoes and place them in cold water for a moment.
This way the skin will easily peel right off of the tomatoes.
Salmorejo – Spanish Cold Tomato Soup - Preparation Steps - Scalding the tomatoes
After peeling them, chop the tomatoes and place them to a blender
Salmorejo – Spanish Cold Tomato Soup - Preparation Steps - Chopping the tomatoes
Add the bread (broken into smaller pieces, crust removed)
Salmorejo – Spanish Cold Tomato Soup - Preparation Steps - Bread
Add the splash of vinegar, pinch of salt, garlic, olive oil and blend all together until the ingredients are completely broken down
Salmorejo – Spanish Cold Tomato Soup - Ingredients-blending
Let it sit for few minutes to let the bread fully absorb the liquids
Then, check the consistency - if you prefer your soup ticker, add some more bread. If you like it more liquid, add some more tomato or some water and blend it again
Refrigerate for 30 minutes as it is to be served cold
Meanwhile, hard boil 2 eggs and chop some Spanish Jamon or Prosciutto for topping
Serve the soup cold topping it up with chopped/crumbled boiled eggs, chunks of Spanish Jamon or Prosciutto and drizzle with olive oil
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NOTES
For a really good Salmorejo the most important factors are: good quality of tomatoes and good quality olive oil.
Tomatoes should be rich in taste and ripened.
Olive oil should be extra virgin.
You can add more or less of garlic – depends if you like strong garlic taste or not
As for your soup consistency – it will depend on the bread and tomato you use. Some breads absorb more liquids than other. Also, some tomatoes are more juicy than another.
To reach the right consistency you can add bread little by little until you reach the consistency you like
If you like it more liquid you can add some water (or some more tomatoes).
If you want it thicker – add more bread.