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.
Total TimeHalf Day
Type of DishCold Soup
- 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
Soak the bread in ½ cup broth or water.
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.
Pan-fry the finely diced prosciutto pieces, if desired, to use as a garnish.
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.
Copyright Kitty Morse, 2015