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Savory salmorejo soup: a refreshing chilled Spanish tomato, bread and vinegar soup! Traditionally garnished with ham and boiled eggs.

Spanish Salmorejo Soup

Salmorejo: a chilled Spanish tomato, bread and vinegar soup!
Course Appetizer, Lunch, Starter
Cuisine Spanish
Prep Time 1 hour
Cook Time 0 minutes
Total Time 1 hour
Servings 4 people
Calories per serving 272 kcal

Ingredients

  • 1 lb fresh tomatoes (450 g)
  • 1 tsp garlic chopped
  • 3,5 oz bread (100 g), crusts removed
  • cup red wine vinegar (80 ml)
  • 1 hard-boiled egg crumbled
  • 2 slices serrano ham chopped
  • cup olive oil (60 ml)
  • pepper
  • salt

Instructions

  1. Soak the white bread in a little water for 5 minutes.
    Savory salmorejo soup: a refreshing chilled Spanish tomato, bread and vinegar soup! Traditionally garnished with ham and boiled eggs.
  2. Drain the bread and squeeze it out. Roughly chop the ripe tomatoes. Add them together with the chopped garlic and the white bread to a clean blender.
    Savory salmorejo soup: a refreshing chilled Spanish tomato, bread and vinegar soup! Traditionally garnished with ham and boiled eggs.
  3. Pulse into a fine mixture. Add the the olive oil.
    Savory salmorejo soup: a refreshing chilled Spanish tomato, bread and vinegar soup! Traditionally garnished with ham and boiled eggs.
  4. Pulse well again into a silky smooth reddish soup. Place a fine sieve over a large pan or bowl and pour in the tomato soup. Stir the soup in the sieve well using a spatula or a spoon until you end up with a coarse pulp.

    Savory salmorejo soup: a refreshing chilled Spanish tomato, bread and vinegar soup! Traditionally garnished with ham and boiled eggs.
  5. Discard this tomato and bread pulp. Add half of the vinegar and a little pepper and salt to the tomato soup.
    Savory salmorejo soup: a refreshing chilled Spanish tomato, bread and vinegar soup! Traditionally garnished with ham and boiled eggs.
  6. Stir well. Check the seasoning and add extra vinegar, pepper or salt to taste. Transfer the soup to a glass jug and chill it in the fridge for at least 30 minutes. Then stir the salmorejo soup well and pour it into bowls, deep plates or glasses. Garnish with crumbled hard-boiled egg, chopped Serrano ham and a few drops of olive oil right before serving.

    Savory salmorejo soup: a refreshing chilled Spanish tomato, bread and vinegar soup! Traditionally garnished with ham and boiled eggs.