Savour summer with the rich allure of Spanish salmorejo
Tomato soup isn't just a typical Monday broth. This Spanish recipe will captivate those who enjoy light yet satisfying dinners.
Although gazpacho is more popular among cold soups, salmorejo definitely deserves attention. It's a thick, satisfying dish made with tomatoes, bread, extra virgin olive oil, and garlic. These few ingredients are enough to enchant with flavour.
Spanish salmorejo soup
Salmorejo is a cold soup rooted in Andalusia. It was a modest, rural dish that often appeared on farmers' tables. It is most commonly eaten on hot days, as it quenches thirst and cools while also being filling. Unlike gazpacho, it doesn't have cucumbers and peppers. Instead, it contains bread, which provides a thick consistency. It's also a source of fibre, making it satisfying without adding extra weight to the stomach.
The base is, of course, tomatoes. Preferably those ripened in the sun, necessarily juicy and full of flavour. Add to that white bread without crust, soaked in water, good quality olive oil, and a touch of garlic for flavour enhancement. Sometimes the whole is additionally seasoned with wine vinegar to add a bit of sour taste. Sugar can also be added to bring out the depth in the tomatoes.
Ingredients:
- 1 kg of ripe tomatoes,
- 200 g stale white bread,
- 100-150 ml of olive oil,
- 1-2 cloves of garlic,
- 1-2 tablespoons of wine vinegar,
- Salt and pepper to taste,
- A pinch of sugar.
Preparation method:
- Wash the tomatoes, remove the stems, and cut them into smaller pieces.
- Cut the bread into smaller pieces and soak in a small amount of water or the juice from the chopped tomatoes for about 10-15 minutes until softened.
- Place the chopped tomatoes, soaked bread (do not squeeze it), garlic, and salt in a blender. Blend until smooth.
- While constantly blending, slowly pour olive oil in a thin stream until you achieve a smooth and creamy consistency.
- Blend for a few more minutes to aerate the soup well.
- Add vinegar, sugar, salt, and pepper to taste. If the consistency is too thick, you can add a bit of cold water and blend again.
- Pour the salmorejo into a bowl or jug, cover, and place in the refrigerator for at least 2 hours to chill well.
You can serve the ready soup with hard-boiled eggs and serrano ham, drizzling the whole with olive oil. You can also add croutons or pumpkin seeds. Enjoy!
