Creamy Tomato & Almond Soup with Crispy Bacon
This delectable cold soup, inspired by traditional Salmorejo, is a refreshing blend of ripe plum tomatoes, roasted garlic, and shallots, all thickened with almond flour instead of bread to create an ultra-creamy texture. The addition of savory, crispy bacon on top adds depth and crunch, making this dish a perfect choice for hot summer days or as a sophisticated starter. Each spoonful bursts with the flavor of ripe tomatoes, balanced by the rich olive oil and the tang of vinegar, creating a luscious experience for the palate. Enjoy it garnished with hard-boiled eggs and a drizzle of extra-virgin olive oil for an extra touch of elegance.
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
Shallot
1 small (Roasted, chopped)
Garlic cloves
3-4 (Roasted (use more for stronger flavor))
Plum tomatoes
4-5 (Washed, cored, and chopped)
Chicken broth
2 cups (Homemade or store-bought)
Red wine vinegar
1 tablespoon
Sea salt
1 teaspoon
Fresh ground pepper
1/2 teaspoon
Almond flour
1 cup
Hard-boiled eggs
2 (Chopped)
Bacon
4 slices (Chopped and cooked until crispy)
Extra-virgin olive oil
1/4 cup (Plus extra for drizzling)
Instructions
1
Preheat your oven or grill to 425°F (220°C).
2
Wrap the shallot and garlic cloves in aluminum foil, drizzle with a little olive oil, and roast for about 30 minutes until soft and fragrant.
3
Meanwhile, wash and core the plum tomatoes, then chop them into quarters for easier blending.
4
In a high-speed blender, combine the chopped tomatoes, chicken broth, red wine vinegar, 2 to 3 cloves of roasted garlic, the chopped roasted shallot, sea salt, and fresh ground pepper. Pulse until the mixture is coarsely chopped, then blend until completely smooth.
5
In a mixing bowl, add the almond flour and pour the tomato mixture over it. Allow it to sit for 10 to 15 minutes to thicken.
6
Return the mixture to the blender, add 1/4 cup of extra-virgin olive oil, and blend again until silky smooth.
7
Transfer the soup to a covered container and chill in the refrigerator for 2 to 3 hours before serving.
8
To serve, pour the chilled soup into bowls and top with chopped hard-boiled eggs and crispy bacon. Drizzle with a little extra olive oil for garnish if desired.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Creamy Tomato and Almond Soup?
This is a refreshing cold soup inspired by traditional Spanish Salmorejo, using almond flour as a thickener instead of bread for a creamy, gluten-free texture.
Should this soup be served hot or cold?
This soup is designed to be served chilled, making it a perfect dish for hot summer days.
What makes this soup different from traditional Salmorejo?
While traditional Salmorejo uses bread for thickening, this recipe uses almond flour to create an ultra-creamy texture and a nutty depth of flavor.
How do I roast the garlic and shallot?
Wrap the shallot and garlic cloves in aluminum foil, drizzle with a little olive oil, and roast in the oven until soft and fragrant.
What temperature should the oven be for roasting the aromatics?
Preheat your oven or grill to 425 degrees Fahrenheit (220 degrees Celsius).
How long does it take to roast the garlic and shallots?
Roasting typically takes about 30 minutes until the vegetables are soft.
What kind of tomatoes are best for this soup?
The recipe calls for 4 to 5 ripe plum tomatoes that have been washed, cored, and chopped.
Is a high-speed blender necessary?
A high-speed blender is recommended to ensure the mixture of tomatoes and broth is completely smooth and silky.
Why does the almond flour need to sit in the tomato mixture?
Allowing the mixture to sit for 10 to 15 minutes allows the almond flour to hydrate and thicken the soup properly.
Can I use vegetable broth instead of chicken broth?
Yes, you can substitute chicken broth with vegetable broth to suit your dietary preferences.
How long should the soup be chilled before serving?
For the best flavor and temperature, transfer the soup to a covered container and chill in the refrigerator for 2 to 3 hours.
What are the recommended garnishes?
The soup is traditionally topped with chopped hard-boiled eggs, crispy bacon, and a drizzle of extra-virgin olive oil.
Is this recipe gluten-free?
Yes, by using almond flour instead of bread, this recipe is naturally gluten-free.
How do I prepare the bacon for the topping?
Chop 4 slices of bacon and cook them until they are crispy before adding them to the soup.
How many garlic cloves should I use in the blend?
The recipe suggests using 2 to 3 cloves of the roasted garlic, though you can use more if you prefer a stronger flavor.
What type of vinegar provides the tang in this recipe?
One tablespoon of red wine vinegar is used to balance the richness of the olive oil and almond flour.
Can I skip the chilling step?
It is not recommended, as the chilling process allows the flavors to meld and provides the intended refreshing cold experience.
How should I store leftover soup?
Store any leftovers in a covered container in the refrigerator for up to 3 days.
Is this recipe suitable for a sophisticated starter?
Yes, its elegant texture and refined garnishes make it an excellent starter for dinner parties or summer gatherings.
Why is olive oil added at the end of blending?
Adding olive oil and blending again helps emulsify the soup, creating a silky smooth and luscious texture.
How many servings does this recipe provide?
While servings depend on bowl size, the ingredient quantities are designed for a standard family meal or several appetizer portions.
Can I use pre-roasted garlic?
Yes, if you have pre-roasted garlic, you can save time by using 2 to 3 cloves of it directly in the blender.
What is the role of sea salt and fresh ground pepper?
These seasonings enhance the natural flavors of the ripe tomatoes and roasted aromatics.
Is the soup dairy-free?
Yes, this recipe contains no dairy, relying on almond flour and olive oil for its creaminess.
How many hard-boiled eggs are needed?
The recipe calls for 2 chopped hard-boiled eggs as a topping.
Can I make this soup vegan?
To make it vegan, substitute the chicken broth with vegetable broth and omit the bacon and hard-boiled egg garnishes.
How do I prepare the tomatoes for the blender?
Wash and core the tomatoes, then chop them into quarters to make them easier to blend.
Does the recipe require a lot of oil?
The recipe uses 1/4 cup of extra-virgin olive oil in the soup itself, plus a small amount for roasting and drizzling.
What provides the nutty flavor in the soup?
The inclusion of one cup of almond flour provides a subtle nutty undertone and rich body.
Can I use a food processor instead of a blender?
A food processor can be used, but you may need to process it longer to achieve the same level of silkiness as a high-speed blender.