Fresh and hearty Spanish soup. This is a cold soup, similar to a gazpacho but thickened with bread which gives it a creamy consistency. You can make the soup ahead of time and serve it cold straight out of the fridge. Great served with crispy jamón (or bacon) and diced hard boiled egg. Very easy to make, even my husband has mastered it!
Recipe
Serves: 2 | Time: 15min (+ ~20 min refrigeration)
Ingredients
- 5 to 6 tomatoes (~600g | 1.3 lb)
- 120g of soft white bread (20oz)
- 1/2 clove of garlic
- 70ml of olive oil (1/4 cup + 1 tbsp)
- Salt, to taste
Optional (to top)
- 1 hard boiled egg, diced
- Crispy serrano ham, bacon or prosciutto
Method
- Clean the tomatoes, remove the hard core, cut them into chunks and add them to a stand blender or recipient to hand blend (pictures 1, 2 and 3).
- Blend the tomatoes until smooth (picture 4).
- Tear the bread and add it to the tomatoes. Make sure the bread is submerged in tomatoes and let it soak for 10min (picture 5).
- Add 1/2 a clove of garlic, a big pinch of salt (picture 6) and blend until smooth (picture 7).
- Add 70ml of olive oil and blend again (picture 7 and 8).
- Taste and add more salt if needed.
- Refrigerate 20min.
- Serve cold, topped with crumbled hard boiled egg and crispy ham or bacon (picture 10).
- Enjoy!
Substitutions
I highlight here possible substitutions to adapt the salmorejo to your preferences, diet and ingredients available to you.
| Recipe components | Possible substitutions* |
| Crispy serrano ham | • Crispy Ibericó ham, prosciutto, bacon or lardons • Other non crisped up ham or other hams to taste • Not traditional, but capers or anchovies can be nice salty additions • Skip for a vegetarian option |
| Soft white bread | • Stale bread (baguette or other), preferably a white bread to avoid other flavours overpowering the soup |
| Garlic | • Add more or less to taste |
Country
Spain
Spain
The Global Homecook 