Spanish Salmorejo, aka the Other Gazpacho
Last year at the height of the garden season we made some super tasty gazpacho. Today we’re going to make Salmorejo, another healthy Spanish classic that celebrates the incredible flavor of really fresh vine ripened tomatoes.
When the garden gods grace you with way too many tomatoes (I know, I know, it happens to me too!), it’s time to start up the blender and make this very simple Spanish tomato soup with bread. It’s just the intense flavor of garden-fresh tomatoes spiced up with a little garlic and vinegar and bulked up with a little bread. Serve it the traditional way with a little chopped hard-boiled egg, a little Spanish ham and a drizzle of that ever-present condiment in my kitchen, extra virgin olive oil.
Ingredients
Instructions
Remove the seeds from the tomatoes and set aside.
Tear the bread into small pieces and add it to a blender.
Add the tomatoes and garlic cloves to the blender.
Blend the mixture until smooth and creamy.
Slowly pour in the extra virgin olive oil while blending on a slow speed.
Taste the mixture and add a pinch of sea salt.
Blend again to incorporate the salt.
Transfer the mixture to the fridge and let it chill for about 30 minutes.
Serve the Salmorejo chilled and enjoy the light and flavorful tomato soup.
And if you want to learn more details about how easy it is to make this dish, just click on the video below and watch it now!
