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Salmorejo (Chilled Tomato Soup with Herbed Olive Oil)

Salmorejo is a chilled Spanish soup based on ripe tomatoes, bread and olive oil. It's perfect as an appetizer, but hearty enough for an entrée.
Salmorejo (Chilled Tomato Soup with Herbed Olive Oil)
Salmorejo
By Christina Mercado
Oct. 25, 2020 17:08 UTC

Salmorejo is a clas­sic chilled tomato soup from the south­ern region of Spain. Unlike gaz­pa­cho, the base of this soup is sim­ple with just-ripe toma­toes blended with dense white bread and olive oil. Add a hint of gar­lic, salt and pep­per, and you’re ready to go!

Spanish Chilled Tomato Soup with Herbed Olive Oil

Spanish Chilled Tomato Soup with Herbed Olive Oil

5from3votes
Course: Soups, AppetizersCuisine: SpanishDifficulty: Easy
Servings

4

serv­ings
Prep time

15

min­utes
Chill Time

45

min­utes

This quick chilled tomato soup is creamy and hearty, high­light­ing the sweet­ness of ripe toma­toes. Make this soup ahead of time and enjoy as an appe­tizer or alone as an entrée when topped with Serrano ham!

Ingredients

  • 2lbstoma­toes, ripe

  • 1/2loafwhite bread

  • 2clovesgar­lic

  • 1tbspextra vir­gin olive oil

  • 1tspsherry vine­gar

  • 1tspsea salt

  • 1/4tspblack pep­per

  • 1eachwhole egg

  • Herbed Olive Oil

  • 2Tbspextra vir­gin olive oil

  • 1/8tspcayenne pep­per

  • 1/4tsppaprika

  • 1/4tsporegano

  • 1/2eachbay leaf

Directions

  • For herbed Oil: In a small sauté pan gen­tly heat up olive oil with the spices. Cook at low heat for 15 min­utes. Remove from heat and set aside.
  • Cut the toma­toes and bread into chunks. Be sure to remove the crust of the bread. Slice gar­lic into thin pieces.
  • In a food proces­sor, blend toma­toes, bread, gar­lic, olive oil, vine­gar, salt and pep­per until smooth. Chill soup for 30 min­utes to 1 hour in the refrig­er­a­tor.
  • Meanwhile, boil the egg for 7 min­utes. Remove from the shell and cool for 15 min­utes before chop­ping into small pieces. Set aside.
  • To Serve: Pour chilled soup into bowls, top with herbed oil, chopped egg and fresh herbs.

Notes

  • Try this soup with a sweet and spicy Hojiblanca for an added layer of fla­vor!

Discover more recipes with extra virgin olive oil.

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