Salmorejo Recipe (Chilled Tomato Soup)
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.
Servings: 6
Cost: $5
Equipment
- 1 blender
Ingredients
- 6-8 ripe tomatoes
- 3 garlic cloves
- 1 shallot
- 4-5 ounces leftover day old bread
- 1/2 cup extra virgin olive oil
- 1 tablespoon sherry 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.
Nutrition
Calories: 239kcal | Carbohydrates: 15g | Protein: 3g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 0.01g | Sodium: 97mg | Potassium: 339mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1025IU | Vitamin C: 18mg | Calcium: 41mg | Iron: 1mg