This easy Spanish salmorejo recipe is the richest cold tomato soup you have ever tried. It is the perfect refreshing drink for Summer.
I recommend that you peel the tomatoes if you use a regular blender, if you have a powerful food processor it doesn’t matter if you peel them or not.
Chop the tomatoes and put them in the food blender with the bread, garlic clove and sherry vinegar. Blend together and then add the olive oil and blend until incorporated. Season with salt. Cover and refrigerate until the soup is cold, at least 30 minutes. The colder the better!
Pour the salmorejo into bowls or glasses and garnish with the hard-boiled egg and if you want you can also add a slice of Spanish ham. Drizzle with olive oil and serve.
The soup can be refrigerated for up to 2-3 days.
*You can add more or less bread to get the desired texture but salmorejo should be like a thick soup. If too thick you can add a splash of water.
*It is very important to use fleshy tomatoes that are ripe.
*Some people soak slate bread in water before adding it to salmorejo, I don’t find a big difference so I skip this step.
*Use a good quality olive oil with a soft taste.