Tomato soup isn’t merely an ordinary version of broth. This Spanish dish will enchant those who appreciate light but fulfilling meals.
Even though gazpacho leads in popularity amongst cold soups, salmorejo It warrants recognition. This hearty, satisfying meal consists of tomatoes, bread, premium extra-virgin olive oil, and garlic. Just these simple components are sufficient to captivate one’s taste buds with their flavor.
Spanish salmorejo soup
Salmorejo is a cold soup originating from Andalusia. This straightforward, traditional meal frequently graces the tables of local farmers. Typically enjoyed during warm weather due to its refreshing qualities and ability to satiate hunger, salmorejo differs from gazpacho by excluding cucumbers and peppers. Rather than these ingredients, it incorporates bread, giving it a thick texture. Additionally, this dish offers dietary fiber, ensuring fullness without causing heaviness in one’s stomach.
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Certainly, the foundation is tomatoes— Ideally, those that have matured under the sun, ensuring they are succulent and bursting with flavor. Combine them with white bread devoid of crusts, which has been dipped in water, paired with high-quality extra virgin olive oil, and a hint of garlic for an enhanced taste. Occasionally, The entire dish is enhanced with a splash of wine vinegar for a touch of tartness. Additionally, adding sugar helps to intensify the richness of the tomato flavor.
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Ingredients:
- 1 kilogram of mature tomatoes,
- 200 grams of stale white bread,
- 100 to 150 milliliters of olive oil,
- 1-2 cloves of garlic,
- 1 to 2 tablespoons of wine vinegar,
- Add salt and pepper according to your preference.
- A pinch of sugar.
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Preparation method:
- Rinse the tomatoes, take off the stems, and chop them into smaller chunks.
- Slice the bread into smaller portions and let them soak in a small quantity of water or the liquid from the crushed tomatoes for about 10-15 minutes until they become tender.
- Put the diced tomatoes, softened bread (without squeezing it), garlic, and salt into a blender. Mix them together until you get a smooth consistency.
- As you continuously blend, gradually drizzle the olive oil in a fine stream until you reach a smooth and creamy texture.
- Pulse for a few more minutes to properly aerate the soup.
- 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.
- Transfer the salmorejo into a bowl or pitcher, seal it properly, and place it in the refrigerator to chill thoroughly for at least 2 hours.
You can serve the prepared soup topped with hard-boiled eggs and serrano ham, finishing it off with a drizzle of olive oil. Feel free to include croutons or pumpkin seeds as well. Bon Appétit!
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