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Salmorejo: Cold Tomato Soup with Garlic Two Ways

Updated February 07, 2017
Salmorejo Cold Tomato Soup with Garlic Two Ways

Salmorejo is a chilled gazpacho-like soup thickened with stale bread, but it is usually more pink-orange in appearance and much thicker and creamier in texture than gazpacho because it includes more bread. This is a refreshing dish served on a warm summer day. A fortunate few will obtain tastier results using their own tomato harvest. Finely dice and fry prosciutto until crispy as a topping for this soup.

Serves4

CostInexpensive

Easy

Total TimeHalf Day

Type of DishCold Soup

Ingredients

  • 1 cup cubed day-old country-style rolls, crusts removed
  • 1 cup chicken or vegetable broth or water, divided use
  • 1 1/2 pound ripe tomatoes, peeled and coarsely chopped
  • 1 garlic clove
  • 1/4 cup rice vinegar or sherry vinegar
  • 1/2 cup extra-virgin olive oil
  • 2 teaspoons salt
  • 3 ounces prosciutto, finely diced, for garnish if desired
  • Garlic flowers, for garnish

Instructions

  1. Soak the bread in ½ cup broth or water. 

  2. Combine the soaked bread, tomatoes, garlic, vinegar, olive oil, salt, and remaining broth in a blender or food processor. Blend until velvety smooth. Transfer to a bowl, cover, and refrigerate for at least 4 hours, or until well chilled.

  3. Pan-fry the finely diced prosciutto pieces, if desired, to use as a garnish.

  4. Just before serving, taste the soup for salt. Thin with a little broth or water, if desired. Ladle into small bowls, garnish with prosciutto, if desired, and garlic flowers, and serve.

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