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Salmorejo {cold tomato soup + smoked sardines}
Salmorejo - this Spanish creamy tomato and bread soup, is a summer favorite, served chilled, and topped with smoked sardines, and chopped red onion.
Prep Time 1 hour
Cook Time 5 minutes
Total Time 1 hour 5 minutes
Servings 4
Calories 498 kcal
Ingredients
- 3 lbs ripe tomotoes (about 8 medium tomatoes)
- 10 oz day-old bread, like baguette, or other French or Italian variety, crust removed
- 1/2 cup olive oil
- 1 Tbs balsamic vinegar
- 2 garlic clove
- salt
- Toppings: canned smoked sardines, chopped anchovies or tuna, ham, boiled egg, chopped red onion, toasted almonds, toasted garlic bread, basil, parsley, etc.
Instructions
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Tear the bread into pieces, and soak in water for an hour.
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Quarter each tomato, and blend until smooth with the vinegar, garlic, and salt.
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Squeeze the liquid from the bread, and add it to the tomatoes, blend until smooth.
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Open the chute of your blender, and slowly add the olive oil while continuing to blend.
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Adjust the salt and add more vinegar if needed.
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Chill for at least an hour or so.
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Serve topped with any of the following: canned sardines & chopped red onion, boiled eggs + ham, toasted almonds, toasted garlic bread.
Recipe Notes
Traditionally salmorejo calls for sherry vinegar. However, I found that balsamic works better, especially if your tomatoes are not very sweet.