Creamy Spanish Tomato Soup (Salmorejo)
Indulge in the luscious flavors of this Creamy Spanish Tomato Soup, known as Salmorejo, a richer cousin of the familiar Gazpacho. Made with the freshest ripe tomatoes and enhanced with the luxurious touch of heavy cream, this chilled soup is perfect for warm days or as a refreshing appetizer. The garlic provides a delightful punch, while the extra-virgin olive oil adds a silky texture. Serve with garnishes of hard-boiled egg and chopped Serrano ham for a complete experience that celebrates Spanish culinary traditions. Enjoy this dish at lunch, as a snack, or as a starter that will impress your guests!
4
Servings
N/A
Calories
8
Ingredients
Ingredients
Ripe tomatoes
1 lb (Peeled and seeded)
Garlic clove
1 (Chopped)
Extra-virgin olive oil
1/2 cup (For blending)
Salt
1 teaspoon (To taste)
Red wine vinegar
1 tablespoon (For flavoring)
Heavy whipping cream
1/3 cup (For creaminess)
Serrano ham
2 tablespoons (Chopped (optional for garnish))
Hard-boiled egg
1 (Chopped for garnish)
Instructions
1
In a medium saucepan, bring 2 quarts of water to a rolling boil. Prepare the tomatoes by scoring a cross on their bottoms to facilitate peeling later.
2
Carefully place the tomatoes into the boiling water in small batches (3-4) and blanch for 30-45 seconds. Remove with a slotted spoon and immediately transfer to a bowl of ice water to halt the cooking process. Once cooled, peel the tomatoes and quarter them, discarding as many seeds as possible.
3
In a blender, combine the peeled and quartered tomatoes, chopped garlic, and salt. Blend on high until smooth.
4
With the blender running on medium speed, slowly drizzle in the extra-virgin olive oil. This method will create a beautiful emulsification, transforming the mixture from red to a vibrant orange.
5
Add the red wine vinegar and stir in to combine. Taste the mixture and adjust seasoning with more salt if needed.
6
Finally, incorporate the heavy whipping cream into the blended mixture and blend once more until fully combined and creamy.
7
Transfer the Salmorejo to a serving bowl and refrigerate for at least one hour to chill thoroughly.
8
Before serving, ladle the soup into bowls and garnish generously with chopped hard-boiled egg and Serrano ham, if desired. Enjoy this refreshing, cold soup!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Salmorejo?
Salmorejo is a creamy Spanish tomato soup that is a richer cousin of the traditional Gazpacho.
How does Salmorejo differ from Gazpacho?
Salmorejo is generally thicker and creamier than Gazpacho; this specific version uses heavy cream for a luxurious texture.
How many servings does this recipe provide?
This recipe makes 4 servings.
What kind of tomatoes should I use?
You should use 1 lb of the freshest ripe tomatoes available.
Why do I need to score a cross on the tomatoes?
Scoring a cross on the bottom of the tomatoes makes them much easier to peel after blanching.
How long should I blanch the tomatoes?
Blanch the tomatoes in boiling water for 30-45 seconds.
What is the purpose of the ice water bath?
The ice water bath halts the cooking process immediately after blanching so the tomatoes remain fresh.
Should I remove the tomato seeds?
Yes, you should discard as many seeds as possible after peeling and quartering the tomatoes for a smoother result.
How do I emulsify the olive oil into the soup?
While the blender is running on medium speed, slowly drizzle in the extra-virgin olive oil to create a beautiful emulsification.
Why does the soup turn from red to orange?
The color shift to a vibrant orange occurs during the emulsification process as the olive oil is blended into the tomato mixture.
What type of vinegar is used in this Salmorejo?
The recipe calls for 1 tablespoon of red wine vinegar for flavoring.
When do I add the heavy whipping cream?
Add the heavy whipping cream after the oil and vinegar have been incorporated, then blend once more until fully combined.
How long must the soup chill before serving?
The soup should be refrigerated for at least one hour to ensure it is thoroughly chilled.
What are the traditional garnishes for Salmorejo?
Traditionally, it is garnished with chopped hard-boiled egg and chopped Serrano ham.
Is Serrano ham a mandatory ingredient?
No, Serrano ham is optional but highly recommended for a complete Spanish culinary experience.
Can I serve this soup warm?
No, Salmorejo is intended to be a refreshing chilled soup, perfect for warm days.
What provides the garlic punch in the recipe?
One chopped garlic clove is blended into the base to provide a delightful punch of flavor.
How much olive oil is required?
The recipe requires 1/2 cup of extra-virgin olive oil.
Is this soup suitable as an appetizer?
Yes, it works perfectly as a refreshing appetizer, a light lunch, or a starter.
What is the texture of this Salmorejo?
It has a luscious, silky, and creamy texture due to the emulsified oil and heavy cream.
How many ingredients are in this recipe?
There are 8 ingredients in total, including optional garnishes.
Can I adjust the salt?
Yes, the recipe suggests 1 teaspoon of salt, but you should taste and adjust as needed.
Does this recipe contain bread?
Unlike some traditional versions that use bread as a thickener, this version uses heavy cream for its creamy consistency.
What equipment is needed?
You will need a medium saucepan for blanching and a blender to process the soup.
Is the garlic cooked before blending?
No, the garlic is chopped and blended raw with the tomatoes.
Can I make this ahead of time?
Yes, because it requires at least an hour of chilling, it is an excellent make-ahead dish.
What is the main flavor profile of this dish?
It is a balance of fresh tomato, sharp garlic, acidic vinegar, and rich cream.
How much heavy cream is used?
The recipe uses 1/3 cup of heavy whipping cream.
What makes the soup healthy?
It is made with fresh tomatoes and heart-healthy extra-virgin olive oil.
What is the origin of this dish?
Salmorejo is a traditional dish celebrating Spanish culinary traditions.