Salmorejo
If you’re like me, when the mercury rises 🌡, I don’t have much of an appetite. I want something light and refreshing. What better dish than having a soup… chilled of course! It can be made early in the morning while the temperature is still tolerable, transferred to the fridge for a few hours or until very cold and then served for lunch or dinner!
Throughout the years, I’ve shared many delicious recipes like Classic Vichyssoise from France, Sorrel from Eastern Europe, Chilled Avocado Soup 🥑 (perhaps Mexico but not certain about it), Okroshka from Ukraine, Bulgarian Tarator Soup, and many more from around the globe 🌎.
There’s a country that is renowned for its cold soups and it’s Spain! While it’s not unusual for Spanish summer days to reach over 40ºC (104ºF) 🌡, chilled soups are a healthy and delicious way to keep hydrated. There’s the famous Gazpacho, its white version which is Sopa Ajoblanco, Crema de Alubias Blancas, Watermelon Gazpacho 🍉, and others including this one… Salmorejo!
What is Salmorejo?
Originating from Andalusia, this is a cold tomato soup 🍅 with stale bread, garlic, and vinegar in a vegetable broth that is emulsified with extra virgin olive oil. After it’s chilled, the “sopa” is topped with serrano ham, chopped hard-boiled egg and croutons. Not only is it healthy but also tasty and so satisfying!
The vinegar I use is Vinagre de Jerez, a sherry vinegar from Spain. I use it in many of my Spanish inspired recipes like Picada (Spanish Pesto), Pisto Manchego, Romesco Sauce, just to name a few. If you don’t have any, it’s okay, simply substitute with red wine vinegar.
The toppings wrap this soup up so nicely. I highly recommend using ham, a chopped hard-boiled egg 🥚 and croutons especially my Herb Garlic Parmesan Croutons recipe… so yummy and perfect for this dish! Depending on where you live, you might not get your hands on Serrano ham. The next best ingredient would be prosciutto or smoked ham.
Creamy and packed with yumminess, this Salmorejo is absolutely a must try! With great toppings, this soup will fill you up and make you feel good! With more hot summer days ahead of us 🌞, this is a mouthwatering and refreshing recipe to enjoy either as an appetizer or a light meal…
Bon Appétit!🍽
Check out these other great light summer recipes… 😀
– Scallop Pineapple Ceviche
– Vietnamese Summer Rolls
– Salade Lyonnaise ~ Lyonnaise Salad
– Chilled Leek & Fennel Soup
– Ceviche de Pescado – Fish Ceviche
– Ahi Tuna Poke Bowl
– Chilled Roasted Pepper Soup
and for even more International recipes 🌎, click on this link… Recipe Category • International
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Salmorejo
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Ingredients
- 2 1/2 lbs. tomatoes, blanched, skin removed and quartered tips & tricks
- 2 1/2 cups tomatoes, blanched, skin removed and quartered
- 1/4 cup low-sodium vegetable broth
- 2 tbsp. Vinagre de Jerez (substitute red wine vinegar)
- 1 large clove garlic, quartered
- 1/2 tsp. ground Himalayan pink salt, or to taste
- 1/2 tsp. freshly ground black pepper, or to taste (I always use mixed peppercorns)
- 1/2 cup extra virgin olive oil tips & tricks
- 1/4 cup Serrano ham (substitute prosciutto), chopped for topping
- 1 large free-range egg, hard-boiled and chopped for garnish
- croutons, as needed for garnish see Recipe
Directions
- In the jar of a blender (work in batches if your blender is not big enough), add blanched tomatoes, stale bread cubes, vegetable broth, Vinagre de Jerez, garlic, sea salt and freshly ground black pepper.
- Put the lid on and remove the filler cap. Pulse a few times before setting the speed on medium. Slowly, pour the oil into the mixture; taste and adjust if necessary.
- Transfer the soup into a large bowl, cover and chill for 3 to 5 hours.
- When time to serve, top with chopped Serrano ham, chopped hard-boiled egg and garnish with croutons. Yields 5 cups.
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