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SideChef
Recipes
Dairy-Free
Smoky Salmorejo

9 INGREDIENTS • 10 STEPS • 30MINS

Smoky Salmorejo

Recipe
Salmorejo is a cold tomato soup from Cordoba in the Andalusia region of Spain. Similar to gazpacho, but with fewer ingredients and a thicker consistency, this soup is perfect for the hot summer days typical of southern Spain. It is also a great way to enjoy the bounty of ripe tomatoes that summer brings.
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Salmorejo is a cold tomato soup from Cordoba in the Andalusia region of Spain. Similar to gazpacho, but with fewer ingredients and a thicker consistency, this soup is perfect for the hot summer days typical of southern Spain. It is also a great way to enjoy the bounty of ripe tomatoes that summer brings.
author_avatar
Julia Eats
Julia Eats is a blog that aims to share the fun of exploring and learning about local gastronomy on their food crawls throughout the world.
https://juliaeats.com

30MINS

Total Time

$7.46

Cost Per Serving

Ingredients

Servings
4
us / metric
Tomato
11 cups
Tomatoes
Bread
2 cups
Bread, stale, torn
Garlic
1 clove
Garlic
Smoked Paprika
1/2 tsp
Smoked Paprika
Sherry Wine
1 Tbsp
Sherry Wine
Extra-Virgin Olive Oil
2 Tbsp
Extra-Virgin Olive Oil
Salt
to taste
Salt
Ground Black Pepper
to taste
Ground Black Pepper
Serrano Ham
to taste
Serrano Ham, chopped

Nutrition Per Serving

VIEW ALL
Calories
202
Fat
8.0 g
Protein
6.3 g
Carbs
29.3 g
Love This Recipe?
Add to plan
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Smoky Salmorejo
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author_avatar
Julia Eats
Julia Eats is a blog that aims to share the fun of exploring and learning about local gastronomy on their food crawls throughout the world.
https://juliaeats.com

Cooking Instructions

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step 1
Peel Tomatoes (11 cups) by blanching in boiling water for 30 to 60 seconds, immersing in cold water, and slipping off skins.
step 1 Peel Tomatoes (11 cups) by blanching in boiling water for 30 to 60 seconds, immersing in cold water, and slipping off skins.
step 2
Halve the tomatoes. Remove the cores and scrape out the seeds, saving them in a bowl.
step 3
Tear Bread (2 cups) into pieces.
step 4
Press the reserved cores and seed pulp gently in a sieve to collect juice. Use the collected juice to soak the bread pieces and discard the remaining seeds and pulp.
step 4 Press the reserved cores and seed pulp gently in a sieve to collect juice. Use the collected juice to soak the bread pieces and discard the remaining seeds and pulp.
step 5
Put the cleaned tomatoes in a blender with Garlic (1 clove) and blend into a smooth puree.
step 6
Add Smoked Paprika (1/2 tsp), Sherry Wine (1 Tbsp), Salt (to taste), and Ground Black Pepper (to taste).
step 7
Add the moistened bread to the blender in batches, blending between each addition, until the soup reaches the desired thickness.
step 7 Add the moistened bread to the blender in batches, blending between each addition, until the soup reaches the desired thickness.
step 8
Add Extra-Virgin Olive Oil (2 Tbsp) and blend thoroughly.
step 9
Chop the Serrano Ham (to taste).
step 10
Chill before serving. Garnish soup with the chopped ham or the toppings of your choice.
step 10 Chill before serving. Garnish soup with the chopped ham or the toppings of your choice.

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Tags

Dairy-Free
Lunch
Snack
Shellfish-Free
Dinner
Quick & Easy
Summer
Vegetables
Soups & Stews
Spanish
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