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Clean recipe · spanishsabores.com

Antonia’s Easy Salmorejo Recipe – Spanish Cold Tomato Soup

You'll find salmorejo, a cold Spanish tomato soup, on menus throughout Spain. But my favorite version is my mother-in-law Antonia's. I’m excited to share her famous recipe with you! So grab 7 simple ingredients, and you’ll be able to make a mouthwatering batch of this refreshingly creamy cold soup.

Original recipe: spanishsabores.com

Prep:
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Total:
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Ingredients

  1. Tomatoes: Be sure to use fresh, ripe tomatoes that are juicy. The better the tomatoes, the better the soup! In Spain, we usually use pear (also called teardrop) tomatoes or vine ripe tomatoes.
  2. Olive Oil: Since this recipe uses a lot of olive oil,you want it to taste good and to be healthy. Be sure to use extra virgin olive oil, such as the Spanish hojiblanca variety or your favorite oil.
  3. Stale Bread: This is the key to salmorejo's thick texture; you can add more for a hummus-like texture or less for a thinner texture. The fluffy center of a baguette works well, but any bread with a dense crumb is great.
  4. Vinegar: Traditional salmorejo uses sherry vinegar from the Cadiz region (Jerez de la Frontera), which amplifies the flavor of this cold soup. If you're in the US, you can order sherry vinegar from La Tienda.
  5. Toppings: The most popular toppings are diced hard-boiled egg and cured Spanish ham. This recipe also blends some hard-boiled egg into the soup for an extra creamy texture.
  6. Garlic:I like to add one small clove of raw garlic, but feel free to add more if desired. You can also roast the garlic for a sweeter touch.
  7. Sherry Vinegar: Try using red wine vinegar if you can't find sherry vinegar.
  8. Toppings: Try other toppings such as avocado, good quality tuna, smoked fish (sardines), or chopped fruit such as strawberries, cherries, or even green apple.
  9. Vegan: Traditionally, salmorejo is both vegetarian and vegan, but my recipe is not vegan because it blends a hard-boiled egg into the soup. To make it vegan, simply omit the egg and garnish of jamón, and garnish with a vegan topping such as avocado or fruit.

Instructions

  1. Start by peeling the tomatoes. You can do this with a sharp veggie peeler, or by cutting an X in the bottom of each tomato.
  2. Place in boiling water for about 30 seconds.
  3. Plunge the tomatoes in an ice bath(a bowl of ice water).
  4. After the tomatoes have cooled briefly, their skins should peel off easily.
  5. Cut the peeled tomatoes into small pieces.
  6. Blend until puréed.
  7. Tear the stale bread into smal