Chilled Spanish Tomato and Bread Soup (Salmorejo Andaluz)
Experience the refreshing taste of Salmorejo, a chilled thick tomato soup that hails from the sun-drenched regions of Southern Spain. This delightful dish is a staple of Andalusian cuisine, perfect for hot summer days. Made with ripe tomatoes and enriched with creamy olive oil, crusty bread, and a touch of garlic, this soup is wonderfully satisfying yet light on the palate. Topped with hard-boiled eggs and savory ham, it's not just a soup, but a vivid expression of Spanish culinary traditions. Serve as a refreshing starter or a light lunch that will transport your taste buds straight to the Mediterranean.
4
Servings
N/A
Calories
9
Ingredients
Ingredients
large tomatoes
3 (Blanched and peeled)
French baguette
1/2 (Stale or dried, cut into chunks)
olive oil
1/2 cup (Extra virgin recommended)
white wine vinegar
1-2 tablespoons (To taste)
egg yolk
1 (Raw)
garlic clove
1 (Peeled)
salt
to taste (Adjust as needed)
hard boiled egg
1 (Sliced or chopped for garnish)
serrano ham or iberico ham
2 ounces (Sliced for garnish)
Instructions
1
Start by preparing the tomatoes: bring a pot of water to a boil and blanch the tomatoes for about 1 minute. Once blanched, plunge them into ice water to stop the cooking process. Peel the cooled tomatoes and remove the cores.
2
In a food processor, combine the peeled tomatoes, peeled garlic clove, chunks of baguette, raw egg yolk, and half of the olive oil. Blend until smooth and creamy.
3
Gradually add the white wine vinegar, starting with 1 tablespoon, and blend again until the soup has a mayonaisse-like consistency. Adjust with more vinegar if desired.
4
Slowly drizzle in the remaining olive oil while blending to emulsify the ingredients, which will enhance the richness of the soup.
5
Taste the mixture and adjust with salt as needed to enhance the flavors.
6
To serve, transfer the salmorejo to bowls and garnish with slices or chopped hard-boiled egg and the serrano or iberico ham on top. Enjoy it chilled for a refreshing treat.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Salmorejo Andaluz?
Salmorejo Andaluz is a traditional chilled thick tomato soup from the sun-drenched regions of Southern Spain, known for its creamy texture and refreshing taste.
How does Salmorejo differ from Gazpacho?
While both are cold Spanish tomato soups, Salmorejo is much thicker and creamier due to the higher bread content and emulsification with olive oil, whereas Gazpacho often includes other vegetables like cucumbers and peppers.
What are the primary ingredients in this Salmorejo recipe?
The main ingredients are large blanched tomatoes, French baguette chunks, extra virgin olive oil, white wine vinegar, raw egg yolk, and garlic.
Why is bread used in the soup?
Stale or dried French baguette is used to provide the soup with its signature thick, creamy, and satisfying consistency.
How should I prepare the tomatoes?
The tomatoes should be blanched in boiling water for one minute, plunged into ice water, then peeled and cored before blending.
What is the role of the egg yolk in the recipe?
A raw egg yolk is blended with the tomatoes and bread to help emulsify the mixture and create a smooth, mayonnaise-like texture.
Which olive oil is best for this dish?
Extra virgin olive oil is highly recommended to provide a rich flavor and enhance the creaminess of the soup.
How do I achieve the perfect consistency?
Slowly drizzle in the olive oil while blending to emulsify the ingredients, which helps the soup reach a thick, mayonnaise-like richness.
What garnishes are traditionally used for Salmorejo?
It is traditionally topped with sliced or chopped hard-boiled eggs and savory serrano or iberico ham.
How much vinegar should I add?
Start with 1 tablespoon of white wine vinegar and adjust up to 2 tablespoons based on your taste preference.
Is this recipe suitable for vegetarians?
The soup base is vegetarian, but to make the final dish vegetarian, you must omit the ham garnish.
How many servings does this recipe yield?
This specific recipe is designed to serve 4 people.
Can I use a food processor for this recipe?
Yes, a food processor is recommended for blending the tomatoes, garlic, bread, egg yolk, and oil into a smooth puree.
Why is it called 'Andaluz'?
The name refers to Andalusia, the southern region of Spain where this dish originated as a staple of local cuisine.
What type of vinegar is recommended?
White wine vinegar is recommended to provide the necessary acidity without overpowering the fresh tomato flavor.
Should the soup be served warm or cold?
Salmorejo must be served chilled, making it an ideal refreshing treat for hot summer days.
How many garlic cloves are needed?
The recipe calls for one peeled garlic clove to add a subtle pungent kick to the soup.
What kind of ham is best for the garnish?
Spanish serrano ham or iberico ham is best for providing a savory, salty contrast to the creamy tomato base.
How long do I blanch the tomatoes?
Blanch the tomatoes for approximately 1 minute in boiling water to make the skins easy to peel.
Can I use fresh bread instead of stale bread?
The recipe suggests stale or dried baguette because it absorbs the liquids better and creates a superior texture compared to very soft fresh bread.
Is Salmorejo served as a starter or main?
It can be served as a refreshing starter or a light lunch.
How much olive oil is required?
The recipe uses 1/2 cup of olive oil, split into two parts during the blending process.
What is the first step in making Salmorejo?
The first step is preparing the tomatoes by blanching, peeling, and removing the cores.
How do I season the soup?
Taste the mixture after blending and adjust with salt as needed to enhance the natural flavors of the ingredients.
Does this recipe contain many ingredients?
No, it is a simple dish with an ingredient count of 9, focusing on high-quality fresh staples.
Why is ice water used in the process?
Ice water is used to plunge the tomatoes after boiling to stop the cooking process immediately, ensuring they stay fresh for the soup.
Can I add more garlic?
While the recipe calls for one clove, you can adjust the garlic to your personal preference, though Salmorejo is typically balanced and not overly garlicky.
What texture should the soup have?
The soup should have a smooth, creamy, and thick consistency, similar to a light mayonnaise.
Is Salmorejo a heavy meal?
Despite its thick texture, it is described as wonderfully satisfying yet light on the palate.
What makes Salmorejo a good summer recipe?
Its chilled serving temperature and use of ripe, seasonal tomatoes make it perfect for cooling down during hot weather.