Tomato soup is more than an ordinary Monday stew. This Spanish dish will enchant people who appreciate light but fulfilling meals.
Even though gazpacho leads in popularity among cold soups, salmorejo It most certainly warrants notice. This hearty and fulfilling meal consists of tomatoes, bread, premium olive oil, and garlic. These simple components are sufficient to captivate one’s taste buds with their flavor.
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Spanish salmorejo soup
Salmorejo is a cold soup originating from Andalusia. Initially a simple, countryside meal frequently served at farmers’ tables, it is typically enjoyed during scorching weather for its refreshing properties that both hydrate and cool down one’s body while still providing sustenance. This dish differs from gazpacho because it omits ingredients like cucumber and bell pepper. Rather, salmorejo incorporates bread, contributing to its creamy texture. Additionally, this ingredient lends itself to higher fiber content, ensuring you feel full without overloading your digestive system with excess heaviness.
Of course, the foundation is tomatoes. Ideally, choose tomatoes that have basked in the sunlight, ensuring they are succulent and bursting with flavor. Combine them with white bread devoid of crusts, which should first be soaked in water until softened, then mixed with premium extra virgin olive oil and a hint of garlic for an enhanced taste profile. Occasionally, this mixture might receive an additional boost from red wine vinegar to introduce some tartness into the dish. To further accentuate the tomato’s natural sweetness, sugar could also be incorporated at times.
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Ingredients:
- 1 kilogram of juicy ripe tomatoes,
- 200 g stale white bread,
- 100-150 ml of olive oil,
- 1-2 cloves of garlic,
- 1 to 2 tablespoons of wine vinegar,
- Season with salt and pepper as desired.
- A pinch of sugar.
Preparation method:
- Rinse the tomatoes, take off the stems, and chop them into smaller chunks.
- Slice the bread into smaller portions and let them steep in a small quantity of water or the liquid from the mashed tomatoes for approximately 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, gently drizzle the olive oil in a thin stream until you reach a smooth and creamy texture.
- Pulse for a few more minutes to properly aerate the soup.
- Include vinegar, sugar, salt, and pepper according to your preference. Should the mixture be overly thick, incorporate some cold water and blend once more.
- Transfer the salmorejo into a bowl or pitcher, seal it properly, and put it in the fridge to chill thoroughly for at least 2 hours.
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You may serve the prepared soup alongside hard-boiled eggs and serrano ham, finishing it off with a touch of olive oil. Feel free to include croutons or pumpkin seeds as well. Bon appétit!
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