Skip to main content
LoginSign Up
Andalusian Tomato and Bread Soup (Salmorejo)

Andalusian Tomato and Bread Soup (Salmorejo)

Way better than gazpacho, this no-cook soup is thickened with crusty bread.

By Diane UngerJune 3, 2019

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

If peak-season, perfectly ripe tomatoes are available, use them in this simple but richly flavored, no-cook chilled soup, a spin on gazpacho from Andalucia, in southern Spain. Campari or cocktail tomatoes also are a good choice, as they are dependably 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 helps thicken 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. To keep the soup chilled for as long as possible at the table, we like to refrigerate the serving bowls.

Tip

Don't forget to taste the soup for seasoning after chilling, just before serving. Chilling blunts flavor, so though the soup may have initially tasted fine, after chilling it likely will need additional salt and pepper.

Ingredients
  • 2

    pounds ripe tomatoes (see note), cored

  • 2½

    ounces country-style white bread (see note), 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

    thin slices prosciutto (2 ounces), torn into pieces

  • 4

    hard-cooked eggs, peeled and quartered (optional)

  • ¼

    cup finely 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 on high until completely smooth and no bits of tomato skins remain, about 1 minute.

With the blender running, gradually add ¾ cup oil. Transfer to a large bowl, then taste and season with salt and pepper. Cover and refrigerate until well chilled, at least 2 hours or up to 4 hours.

Step 2

While the soup chills, in a 12-inch nonstick skillet over medium, heat the remaining 1 tablespoon oil until shimmering.

Add the prosciutto and cook, stirring occasionally, until crisp, about 2 minutes. Transfer to a paper towel–lined plate and let cool completely, then roughly chop; set aside.

Step 3

Taste the soupand season again with salt and pepper. Ladle it into chilled bowls. Top with the prosciutto, hard-cooked egg (if using) and parsley. Drizzle with additional oil and vinegar as desired.

Featured in