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.
Total Time
30min
0.0
0 Ratings
Author: Julia Eats
Servings:
4
Ingredients
•
11
cups
Tomatoes
•
2
cups
Bread
, stale, torn
•
1
clove
Garlic
•
as needed
Smoked Paprika
•
1
Tbsp
Sherry Wine
•
2
Tbsp
Extra-Virgin Olive Oil
•
to taste
Salt
•
to taste
Ground Black Pepper
•
to taste
Serrano Ham
, chopped
Cooking Instructions
1.
Peel Tomatoes (11 cups) by blanching in boiling water for 30 to 60 seconds, immersing in cold water, and slipping off skins.
2.
Halve the tomatoes. Remove the cores and scrape out the seeds, saving them in a bowl.
3.
Tear Bread (2 cups) into pieces.
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.
5.
Put the cleaned tomatoes in a blender with Garlic (1 clove) and blend into a smooth puree.
6.
Add Smoked Paprika (as needed), Sherry Wine (1 Tbsp), Salt (to taste), and Ground Black Pepper (to taste).
7.
Add the moistened bread to the blender in batches, blending between each addition, until the soup reaches the desired thickness.
8.
Add Extra-Virgin Olive Oil (2 Tbsp) and blend thoroughly.
9.
Chop the Serrano Ham (to taste).
10.
Chill before serving. Garnish soup with the chopped ham or the toppings of your choice.
Nutrition Per Serving
CALORIES
202
FAT
8.0 g
PROTEIN
6.3 g
CARBS
29.3 g
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