When I say "cold soup", you probably think "gazpacho". However, while in Spain, I preferred it's cousin, Salmorejo, which is smoother, richer and - at least to me - altogether more satisfying. Plus it is cold. And let's face it, the dog days of summer seem to have finally arrived.
Salmorejo (cold tomato soup)Puree the tomato, garlic, vinegar and oil in a food processor or blender. Add bread cubes in 2 batches and continue to process until thick and smooth. Season with salt to taste. Serve chilled with chopped hard-boiled egg and diced Serrano ham as garnishes.
1 lb ripe tomatoes, cored and cut into chunks
2 cloves garlic
2 tsp sherry vinegar
1/4 cup extra virgin olive oil
2 cup stale bread, crusts removed and cubed
Salt
I totally ignored the egg, but added a drizzle of olive oil as a final touch.Phineas added fresh ground black pepper to his.
Like a lot of Spanish cooking, this recipe depends almost entirely on the quality of the ingredients. Made with really ripe farmers market tomatoes and good fruity olive oil, it will be a winner. And it takes less than 10 minutes start to finish. We had a little cheese (manchego and taleggio) and bread left over from the weekend to round out the dinner. Perfect on such a sticky day.
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