Thursday, August 14, 2014

Salmorejo - Spanish Chilled Tomato Soup

From the kitchen of One Perfect Bite...This is a wonderful soup, and while I suspect it might become a favorite of those of you who are adventurous eaters, it will not have universal appeal. Salmorejo is a bit like gazpacho, but it is richer and deeper in flavor than its more mild mannered cousin. It truly has attitude. I suggest that the first time you make this, you judiciously add vinegar to the soup. I personally found that the 2 tablespoons listed in the recipe below was overkill, and tended to make the soup more sour than I enjoy. I've found that a tablespoons works well for me and mine. While this cool and creamy tomato soup is nearly effortless to make, I do suggest you prepare it a full day before you plan to serve it. You will find that its flavor greatly improves with age. This is one of those soups that demands to be served with a thick crusty peasant bread. I'm told that in Spain they actually use the bread to mop up the last traces of soup remaining in the bowl. A glass of Rioja and a lovely crisp salad would also be wonderful accompaniments. I do hope, if only for the sake of novelty, you'lre tempted to give this soup a try. Chilled soups are a wonderful addition to summer meals and there are not a lot of recipes for them floating through cyberspace. This one is worth your time and effort. Here is how this version of Spanish Salmorejo is made.

Salmorejo - Spanish Chilled Tomato Soup...from the kitchen of One Perfect Bite courtesy of Saveur magazine

3 tablespoons kosher salt + salt to taste
8 plum tomatoes, cored, halved, and seeded
1 clove garlic, crushed
1 baguette (about 10 oz.), cut into large pieces
1/2 small yellow onion
1 cup extra-virgin olive oil + oil for drizzling
1 to 2 tablespoons sherry vinegar
Freshly ground black pepper, to taste
3 hard-boiled eggs, chopped
1-1/2 cups finely chopped Iberian ham or prosciutto

Place salt, tomatoes, garlic, bread, and onion in a bowl, cover with boiling water, and let sit for 1 hour. Drain vegetables, reserving 1 cup soaking liquid. Place vegetables in blender. Squeeze water from bread and place in blender with reserved soaking liquid, oil, and vinegar. Purée until smooth; season with salt and pepper, and chill. Pour into serving bowls; top with eggs, ham, and a drizzle of oil. Yield: 8 servings.

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jose manuel said...

Hola, buenos días. Al salmorejo no se le suele echar cebolla, en mi pueblo más bien un trozo de pimiento verde. Más que una sopa es una crema espesa.


Alicia Foodycat said...

I love it - I've had it in Seville in tapas bars, where they just serve a little glass of it, more like a palate cleanser than a soup. Unfortunately my husband has recently announced that he doesn't like chilled soups, so I won't get to cook this.

bellini said...

I saw this recipe Mary and have had it in my mind to make it also. Now that it is tomato season thank you for the timely reminder.

Claudia said...

Hard boiled eggs! On my list. Our tomato crop is just owing in! Love the use of the ham.

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