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Andalusian Chilled Tomato and Bread Soup (Salmorejo)

Andalusian Chilled Tomato and Bread Soup (Salmorejo)

Amazingly creamy and umami-rich, this summer tomato chilled soup is the opposite of a watery gazpacho.

By Diane UngerSeptember 3, 2021

  • Makes
    4 servings
  • Cook Time
    15 minutes
  • Active time plus cooling
    plus chilling

If perfectly ripe summer tomatoes are available, use them in this simple but richly flavored, no-cook chilled soup, called salmorejo, from Andalusia in southern Spain. Campari or cocktail tomatoes also are a good choice, as they tend to be sweet year-round. Excellent results also require high-quality extra-virgin olive oil, so make sure the oil you use does not have bitter or harsh notes. Bread thickens the soup and gives it its creamy consistency; choose a crusty, country-style loaf with a relatively soft interior so the bread blends easily into the soup, but remember to remove the crust.

Tip

Don't forget to taste the soup for seasoning after refrigerating, just before serving. Chilling blunts flavor, so though the soup may have tasted perfectly seasoned immediately after blending, once cold, it likely will need additional salt and pepper.

Ingredients
  • 2

    pounds ripe tomatoes (see headnote), cored

  • 2 ½

    ounces country-style white bread (see headnote), crust removed, torn into small pieces (about 1½ cups)

  • ½

    medium red bell pepper, stemmed, seeded and chopped

  • 1

    medium garlic clove, smashed and peeled

  • 1

    teaspoon white sugar

  • 3

    tablespoons sherry vinegar, plus more to serve

  • Kosher salt and ground black pepper

  • ¾

    cup plus 1 tablespoon extra-virgin olive oil, plus more to serve

  • 4

    hard-cooked eggs, peeled and quartered

  • Optional Garnish: Chopped fresh flat-leaf parsley

Step 1

In a blender, combine the tomatoes, bread, bell pepper, garlic, sugar, vinegar and 1 teaspoon each salt and pepper. Blend until completely smooth and no bits of tomato skins remain, about 1 minute.

With the blender running, stream in the ¾ cup oil.

Transfer to a large bowl, then taste and season with salt and pepper. Cover and refrigerate until well chilled, 2 to 4 hours.

Step 2

Re-season the soup with salt and pepper. Serve drizzled with additional vinegar and oil and topped with the eggs.

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