Salmorejo
This salmorejo is a Spanish cold tomato soup recipe that is thick, creamy, and smooth. It’s bursting with rich flavor, and so satisfying in the hot summer months as a light lunch or appetizer. Made with 5 simple ingredients, this recipe is easy to make and absolutely delicious!
Servings: 4
Ingredients
- 4 large ripe tomatoes about 2 ¼ pounds, cored and halved
- 1 cup roasted peppers about 7 ounces, drained (not traditional, but definitely a great addition)
- ½ small yellow or red onion
- 1 clove garlic
- ½ cup good quality unrefined cold-pressed extra-virgin olive oil
- ¼ cup balsamic vinegar not the aged, thick, syrupy kind
- ½ cup crackers I used almond flour crackers or 1 piece baguette that's about 1/2 cup
- 1 ½ teaspoons freshly ground black pepper or to taste
- 1 teaspoon sea salt + more to taste
- Garnish if desired: chimichurri cooked crab or shrimp, avocado, chopped hard boiled eggs, croutons, chives
Instructions
- Blend tomatoes in a blender at medium speed. Strain through a sieve*. Transfer back to the blender.
- Add remaining ingredients except garnishes to the blender. Blend until smooth.
- Chill at least 8 hours to allow flavors to meld.
- Taste for seasoning and serve with desired accompaniments.
Notes
Recipe Tips
It is best to use a sieve that is not so fine as it will take a very long time to strain the tomatoes.
Makes 4 ½ to 5 cups of strained soup
Use whatever ripe tomatoes you have on hand. Plum tomatoes or vine-ripened tomatoes are a popular choice, but Roma or heirloom tomatoes will work great as long as they are ripe and juicy. Serving Tips Serve this cold tomato soup chilled with garnishes for a light lunch or appetizer. It’s the perfect dish to make ahead as the flavors continue to meld together as it sits. Storage Tips Serve leftovers in an airtight container for up to 4-5 days. Serve cold with a drizzle of extra virgin olive oil, a pinch of salt, and desired garnishes, and enjoy!
Makes 4 ½ to 5 cups of strained soup
Use whatever ripe tomatoes you have on hand. Plum tomatoes or vine-ripened tomatoes are a popular choice, but Roma or heirloom tomatoes will work great as long as they are ripe and juicy. Serving Tips Serve this cold tomato soup chilled with garnishes for a light lunch or appetizer. It’s the perfect dish to make ahead as the flavors continue to meld together as it sits. Storage Tips Serve leftovers in an airtight container for up to 4-5 days. Serve cold with a drizzle of extra virgin olive oil, a pinch of salt, and desired garnishes, and enjoy!