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Salmorejo (Cold Spanish Soup)
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Brief Description
A flavorful cousin of gazpacho, hailing from the beautiful little city of Cordoba, Spain. Enjoy with a glass of Pedro Jimenez sherry!
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Main Ingredient
Tomato
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Category: Soups
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Cuisine: Spanish
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Prep Time: 20 min(s)
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Cook Time: 5 min(s)
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Recipe Type: Private
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Source:
Adapted from https://spanishsabores.com/antonias-salmorejo-recipe/
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Tags:
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Notes:
This is a fresh soup, so the flavor of the tomatoes and olive oil makes a big difference .You can also cut up the unused bread crusts into cubes, and pan fry with olive oil and chopped garlic for croutons for topping the soup. In Cordoba, there are a lot of other toppings that are used like fruit and smoked fish!
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Posted By: DHAPP
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Posted On: Jul 09, 2021
Number of Servings:
Ingredients:
- 1 tablespoons - sherry vinegar or red wine vinegar
- 1 teaspoons - salt
- 2 - hard boiled eggs
- - optional diced serrano ham or prosciutto for topping
- 8 - Medium tomatoes the fresher the better, I use Roma
- 1 - baguette
- 1 cups - Extra Virgin Olive Oil high quality makes a difference
- 1 - clove garlic (or more to taste)
- 8 - Medium tomatoes the fresher the better, I use Roma
- 1 - baguette
- 1 cups - Extra Virgin Olive Oil high quality makes a difference
- 1 - clove garlic (or more to taste)
- 1 tablespoons - sherry vinegar or red wine vinegar
- 1 teaspoons - salt
- 2 - hard boiled eggs
- - optional diced serrano ham or prosciutto for topping
Directions:
1. Scald the tomatoes: Put a large pot of salted water on the stove and bring to a boil. Cut a small cross in the bottom of each tomato. When the water is boiling add the tomatoes for 30-60 seconds. Remove immediately and place in a cold water bath (a bowl filled with ice and cold water). The skin will peel right off of the tomatoes.
2. First Blend: Cut out the cores of the tomatoes and add all the rest to your blender. Blend at high-speed for about 30 seconds until the tomatoes are broken down.
3. Add bread: Take all of the "guts" out of your baguette and add them to the blended tomatoes. The baguette should have given about 2-3 cups of guts and you can experiment with how much you add, as this is how you change the texture. I use about 2 cups of the bread guts. Let the bread soak in the tomato juice for about 5 minutes.
4. Second Blend: Add the splash of vinegar, salt, and garlic and blend until the soup is an even texture and the bread is completely broken down.
5. Add Oil: If your blender has it, open the small hole in the top. Slowly add the olive oil as you are blending at a moderate speed. If it doesn't have the hole, stop and go adding little by little.
6. Add Egg and Adjust: Add 1 hardboiled egg and blend until incorporated. Taste and adjust levels of salt, vinegar, garlic, and bread.
7. Serve in small bowls with diced hardboiled egg and sliced ham as condiments. Chill and serve cold. Enjoy!
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