Thick Tomato Cream Soup Salmorejo
Discover the creamy richness of Andalusian cuisine with this Thick Tomato Cream Soup Salmorejo recipe! A Spanish classic, salmorejo is a velvety, chilled tomato soup made by blending perfectly ripe tomatoes with day-old bread, garlic, extra virgin olive oil, and a splash of tangy red wine vinegar. What sets salmorejo apart is its irresistibly thick texture and the vibrant garnish of finely chopped hard-boiled eggs and savory cured ham, like Serrano or Iberico, which adds a delightful contrast of flavor and texture. Perfect as a refreshing appetizer or light lunch, this robust and satisfying dish is served cold, making it an ideal choice for warm-weather dining. Ready in under 30 minutes, this easy and elegant recipe is a true celebration of simple ingredients and Spanish tradition.
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Recipe Information
Ingredients
- 1000 grams ripe tomatoes
- 150 grams day-old bread (crust removed)
- 100 milliliters extra virgin olive oil
- 1 large garlic clove
- 15 milliliters red wine vinegar
- 100 milliliters cold water
- 1 teaspoon salt
- 2 large hard-boiled eggs
- 50 grams cured ham (e.g., Serrano or Iberico)
Instructions
1. Wash the ripe tomatoes thoroughly and make a small 'X' incision at the base of each tomato. Boil a pot of water and blanch the tomatoes for 30-60 seconds until the skin starts to peel away. Transfer them to ice water to cool, then peel off the skins.
2. Cut the peeled tomatoes into quarters and remove the cores. Place the tomato flesh into a blender or food processor.
3. Tear the day-old bread into small pieces and soak them in the cold water for about 5 minutes. Squeeze out excess water and add the bread to the blender with the tomatoes.
4. Add the garlic clove, red wine vinegar, olive oil, and salt into the blender. Blend everything until smooth and creamy. If needed, adjust the consistency by adding a bit more cold water, but the soup should remain thick.
5. Taste the soup and adjust seasoning if necessary. Strain the soup through a fine mesh sieve to remove any remaining tomato seeds or larger bread pieces, ensuring a velvety texture.
6. Chill the soup in the refrigerator for at least 1 hour before serving; salmorejo is traditionally served cold.
7. Before serving, finely chop the hard-boiled eggs and cured ham. Ladle the chilled salmorejo into bowls and garnish each serving with the chopped egg and ham.
8. Drizzle a small amount of extra olive oil over the top for added richness and flavor. Serve immediately and enjoy!
Nutrition Facts
Calories |
1683 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.3 g | 152% | |
| Saturated Fat | 20.5 g | 102% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 451 mg | 150% | |
| Sodium | 4294 mg | 187% | |
| Total Carbohydrate | 117.1 g | 43% | |
| Dietary Fiber | 17.2 g | 61% | |
| Total Sugars | 31.7 g | ||
| Protein | 52.7 g | 105% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 272 mg | 21% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 2933 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
