This Spanish style Salmorejo is a chilled tomato soup that's ready in just 2 minutes. Use up ripe summer tomatoes, day old bread and little else for a savory, refreshing dinner.
Prep Time5 minutesmins
Chilling Time30 minutesmins
Total Time5 minutesmins
Course: Dinner, lunch
Cuisine: spanish
Keyword: Gazpacho Recipe, Salmorejo, tomato soup
Servings: 6
Calories: 239kcal
Author: Kellie
Cost: $5
Equipment
1 blender
Ingredients
6-8ripe tomatoes
3garlic cloves
1shallot
4-5ouncesleftover day old bread
1/2cupextra virgin olive oil
1tablespoonsherry vinegar
Kosher salt
Pepper
Toppings:
Olive oil
Croutons
Chopped herbs
Serrano Ham
Chopped Hard boiled Eggs
Instructions
In a blender, puree the tomatoes with the bread, garlic, sherry, shallot and 1/2 cup water until smooth.
Drizzle in 1/4 cup of the olive oil until well incorporated.
Season with salt and pepper.
Cover and chill for 30 minutes or overnight.
Divide the soup evenly among 4 bowls and garnish with the toppings.
Serve immediately.
Notes
Salmorejo is great when made in advance. It's best if served within 48 hours of making.