Spanish Salmorejo Recipe (Cold Tomato Soup)
User Reviews
5
Spanish Salmorejo Recipe (Cold Tomato Soup)
Description
Spanish Salmorejo uses ripe vine tomatoes, garlic, ciabatta bread, sea salt, sherry vinegar, and good quality extra virgin olive oil to produce a smooth, cold soup. The ingredients are combined and refrigerated to allow flavors to meld before being blended until creamy. Traditional garnishes like chopped hard-boiled egg and Serrano ham add texture and savory notes, while the soup's creamy base is bright and slightly tangy due to the sherry vinegar.
Optional poached shrimp can be prepared gently in a flavored court bouillon and chilled, complementing the soup with a briny seafood element. Additional toppings like avocado, parsley, almonds, or croutons can enhance texture and flavor. Served cold, Salmorejo is ideal for warm weather as a refreshing starter or light meal.
Serving involves ladling the chilled soup into bowls, drizzling with olive oil, and adding toppings to taste. Refrigeration time before serving is essential for the right consistency and flavor development.
Ingredients
FOR SOUP
- 4 tomato vine ripe summer
- 2 garlic cloves
- 1 " ciabatta roll cut into bite sized pieces
- 1½ teaspoons salt sea salt
- 3 tablespoons sherry vinegar south of Spain, aged
- ¾ cup olive oil plus extra for garnish, extra virgin, good quality
FOR OPTIONAL POACHED SHRIMP GARNISH:
- ½ pound Shrimp shells on, medium
- 3 cups water
- 2 lemon wedges
- 2 bay leaf
- 6 black peppercorns whole
TRADITIONAL GARNISH:
- egg chopped, hard boiled
- serrano ham chopped
- olive oil drizzle of
TROPICAL GARNISH:
- 3 Shrimp poached, per serving
- avocado thin sliced
- parsley
- olive oil drizzle of
OPTIONAL :
- flat leaf parsley
- almonds toasted, sliced
- tomato chopped
- croutons or breadcrumbs, toasted
- crab meat lump backfin
- pancetta crispy
Instructions
FOR THE SALMOREJO RECIPE:
- Core the tomatoes and slice into wedges. Place the tomatoes, garlic, ciabata bread and salt in a glass bowl.
- Add vinegar to a medium bowl and slowly whisk in the olive oil. Pour over the tomato mixture. Cover and refrigerate overnight.
- Transfer the tomato mixture to a food processor or blender and blend until smooth. Cover and chill 2 hours. (If mixture is still lumpy, you can run it through a food mill so make it smoother.)
FOR THE POACHED SHRIMP:
- Add the water, lemon, bay leaves flat leaf parsley, peppercorns to a large shallow pan and bring to a boil. Add the shrimp to the court bouillon, place the lid on the pan and turn off the heat. Let the shrimp poach in the water for about 10 minutes or until opaque. Remove the shrimp and let them cool. Remove the shrimp shells and chill the shrimp until ready to use.
TO SERVE:
- Ladle the chilled soup into bowls and drizzle with a little olive oil. Garnish with your favorite accoutrements.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 297 kcal
% Daily Value*
| Calories | 297kcal | 15% |
| Carbohydrates | 4g | 1% |
| Protein | 9g | 18% |
| Fat | 28g | 43% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 95mg | 32% |
| Sodium | 887mg | 37% |
| Potassium | 233mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 683IU | 14% |
| Vitamin C | 16mg | 18% |
| Calcium | 68mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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