Best 2 Salmorejo Rustic Tomato Soup With Olive Oil Bread Recipes

Salmorejo is a chilled Spanish soup made with tomatoes, garlic, bread, and olive oil. It is similar to gazpacho, but it is thicker and creamier. Salmorejo originated in the southern Spanish region of Andalusia, and it is a popular dish served in the summer months.

The key ingredients in salmorejo are ripe tomatoes, stale bread, garlic, olive oil, and vinegar. The tomatoes are peeled and seeded, then blended with the bread, garlic, and olive oil. The mixture is then seasoned with vinegar, salt, and pepper. Salmorejo can be served plain or garnished with hard-boiled eggs, diced ham, or croutons.

This article includes three recipes for salmorejo. The first recipe is a traditional salmorejo recipe. The second recipe is a vegan salmorejo recipe, which uses silken tofu instead of bread. The third recipe is a spicy salmorejo recipe, which adds chili peppers to the soup.

No matter which recipe you choose, you are sure to enjoy this delicious and refreshing Spanish soup.

Here are our top 2 tried and tested recipes!

SALMOREJO

Salmorejo image

Provided by Ina Garten

Categories main-dish

Time 2h10m

Yield 4 to 6 servings

Number Of Ingredients 15

Ingredients

2 pounds ripe red tomatoes cored and roughly chopped
2 1/2 ounces country white bread from a boule, crusts removed
1 red bell pepper, cored, seeded, and large-diced
1/2 cup chopped red onion
3 to 4 garlic cloves, depending on the size
1/4 cup tomato puree, such as Passata di Pomodoro
3 tablespoons good sherry wine vinegar
Kosher salt and freshly ground black pepper
3/4 cup good olive oil, plus extra for serving
Toasted Croutons, for serving (recipe follows)
Small cherry tomatoes and fresh basil leaves, for serving
Flaked sea salt, such as Maldon, for serving
2 tablespoons good olive oil
2 1/2 ounces country white bread, crusts removed and 1/2-inch diced
Kosher salt and freshly ground black pepper

Steps:

Place the tomatoes, bread, bell pepper, onion, and garlic in the bowl of a food processor fitted with the steel blade or in the glass jar of a blender and puree until you can only see tiny bits of the tomato skins. Pour the puree into a large bowl and whisk in the tomato puree, sherry vinegar, 2 teaspoons salt, and 1 teaspoon pepper. Slowly whisk in the olive oil, cover, and refrigerate for just 2 hours for the flavors to blend. (If you refrigerate the soup for more than 2 hours, prepare the soup without the olive oil, refrigerate, and whisk in the olive oil before serving. The olive oil congeals in the soup if you refrigerate them together for more than 2 hours.)
Serve cold in shallow bowls and top with the warm toasted croutons, halved cherry tomatoes, julienned basil leaves, flaked sea salt, and a drizzle of olive oil.
To toast croutons, pour 2 tablespoons of the olive oil in a small (8-inch) saute pan and heat over medium-high heat until a drop of water splashed in the pan sizzles. Add the bread cubes and saute, tossing occasionally, for 4 to 5 minutes, until the bread is evenly browned. Sprinkle generously with salt and pepper.

SALMOREJO

Salmorejo image

This silky, salmon-colored purée from Cordoba, Spain, is thicker and creamier than gazpacho Andaluz, just a simple mixture of tomatoes, bread, garlic and olive oil. Its success depends entirely on the quality of the tomatoes and oil. Authentic salmorejo has about three times as much olive oil as this version and can be thicker, doubling as a sauce or a dip. Traditionally, the soup is garnished with Ibérico or Serrano ham and diced hard-boiled eggs, but I like to garnish mine with diced green pepper or, for some spice, diced poblano pepper.

Provided by Martha Rose Shulman

Categories dinner, lunch, soups and stews, appetizer, main course, side dish

Time 3h

Yield Four servings

Number Of Ingredients 7

Ingredients

2 pounds ripe red tomatoes, peeled
4 ounces stale French baguette, crusts removed and diced or torn into pieces (about 2 1/2 cups diced or torn up bread)
2 garlic cloves, halved, green shoots removed, coarsely chopped
3 tablespoons extra virgin olive oil (more to taste), plus additional for drizzling
1 1/2 to 2 tablespoons sherry vinegar (to taste)
Salt to taste
Diced green pepper or, for a spicy twist, diced poblano pepper, for garnish (optional)

Steps:

Place the bread in a bowl, and cover with cold water. Allow to sit for a few minutes, then drain and squeeze the water from the bread. Return the bread to the bowl, and place a strainer over the bowl.
Cut the peeled tomatoes in half across the equator, and squeeze out the seeds over the strainer. Rub the seed pods against the strainer to extract as much juice as you can. Discard the seeds. Chop the tomatoes coarsely, and add to the bowl with the bread and tomato juice. Add the garlic, 2 tablespoons of the olive oil, the vinegar and salt to taste. Toss together and leave to marinate for 30 minutes.
Transfer to a blender, and blend at high speed until homogenized (you will probably have to do this in two batches). While the blender is running, drizzle in the remaining tablespoon of olive oil. Pour into the bowl, taste and adjust seasoning, adding more salt if desired. Cover and chill for at least two hours.
Serve, garnishing each bowl with diced green or poblano pepper and a drizzle of olive oil.

Nutrition Facts : @context http, Calories 117, UnsaturatedFat 1 gram, Carbohydrate 23 grams, Fat 1 gram, Fiber 5 grams, Protein 5 grams, SaturatedFat 0 grams, Sodium 612 milligrams, Sugar 7 grams, TransFat 0 grams

Tips:

Select ripe, flavorful tomatoes: The quality of your tomatoes will greatly impact the taste of your salmorejo. Choose ripe, juicy tomatoes with a deep red color and no blemishes.
Use good quality olive oil: Extra virgin olive oil is the best choice for salmorejo. It has a fruity, peppery flavor that will complement the tomatoes and other ingredients.
Chill your salmorejo before serving: Salmorejo is best served cold. Chill it in the refrigerator for at least 2 hours before serving.
Garnish your salmorejo with your favorite toppings: Some popular toppings for salmorejo include hard-boiled eggs, croutons, and diced ham. You can also add a drizzle of olive oil or a sprinkle of paprika.
Experiment with different variations: There are many different ways to make salmorejo. You can add different vegetables, such as cucumbers or bell peppers, or you can use different types of bread, such as sourdough or rye.

Conclusion:

Salmorejo is a delicious and refreshing soup that is perfect for a summer meal. It is easy to make and can be tailored to your own taste. Whether you like it classic or with a few modern twists, salmorejo is a dish that you will enjoy. So next time you are looking for a light and flavorful soup, give salmorejo a try. You won't be disappointed!