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Smoky Salmorejo
Recipe

9 INGREDIENTS • 10 STEPS • 30MINS

Smoky Salmorejo

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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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
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.
30MINS
Total Time
$7.46
Cost Per Serving
Ingredients
Servings
4
us / metric
Tomato
11 cups
Bread
2 cups
Bread, stale, torn
Garlic
1 clove
Smoked Paprika
as needed
Sherry Wine
1 Tbsp
Sherry Wine
Extra-Virgin Olive Oil
2 Tbsp
Extra-Virgin Olive Oil
Salt
to taste
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
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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 InstructionsHide images
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 (as needed), 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.
Tags
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Dairy-Free
Comfort Food
Shellfish-Free
Quick & Easy
Summer
Soup
Spanish
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