Thick Tomato Cream Soup Salmorejo

Discover the creamy richness of Andalusian cuisine with this Thick Tomato Cream Soup Salmorejo recipe! A Spanish classic, salmorejo is a velvety, chilled tomato soup made by blending perfectly ripe tomatoes with day-old bread, garlic, extra virgin olive oil, and a splash of tangy red wine vinegar. What sets salmorejo apart is its irresistibly thick texture and the vibrant garnish of finely chopped hard-boiled eggs and savory cured ham, like Serrano or Iberico, which adds a delightful contrast of flavor and texture. Perfect as a refreshing appetizer or light lunch, this robust and satisfying dish is served cold, making it an ideal choice for warm-weather dining. Ready in under 30 minutes, this easy and elegant recipe is a true celebration of simple ingredients and Spanish tradition.

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:5 mins

Total Time:20 mins

Servings: 4

Ingredients

• 1000 grams ripe tomatoes
• 150 grams day-old bread (crust removed)
• 100 milliliters extra virgin olive oil
• 1 large garlic clove
• 15 milliliters red wine vinegar
• 100 milliliters cold water
• 1 teaspoon salt
• 2 large hard-boiled eggs
• 50 grams cured ham (e.g., Serrano or Iberico)

Directions

Step 1

1. Wash the ripe tomatoes thoroughly and make a small 'X' incision at the base of each tomato. Boil a pot of water and blanch the tomatoes for 30-60 seconds until the skin starts to peel away. Transfer them to ice water to cool, then peel off the skins.

Step 2

2. Cut the peeled tomatoes into quarters and remove the cores. Place the tomato flesh into a blender or food processor.

Step 3

3. Tear the day-old bread into small pieces and soak them in the cold water for about 5 minutes. Squeeze out excess water and add the bread to the blender with the tomatoes.

Step 4

4. Add the garlic clove, red wine vinegar, olive oil, and salt into the blender. Blend everything until smooth and creamy. If needed, adjust the consistency by adding a bit more cold water, but the soup should remain thick.

Step 5

5. Taste the soup and adjust seasoning if necessary. Strain the soup through a fine mesh sieve to remove any remaining tomato seeds or larger bread pieces, ensuring a velvety texture.

Step 6

6. Chill the soup in the refrigerator for at least 1 hour before serving; salmorejo is traditionally served cold.

Step 7

7. Before serving, finely chop the hard-boiled eggs and cured ham. Ladle the chilled salmorejo into bowls and garnish each serving with the chopped egg and ham.

Step 8

8. Drizzle a small amount of extra olive oil over the top for added richness and flavor. Serve immediately and enjoy!

Nutrition Facts

Serving size	(1526.3g)

Amount per serving	% Daily Value*
Calories	1683.4

Total Fat 118.3g	0%
Saturated Fat 20.5g	0%
Polyunsaturated Fat 1.8g
Cholesterol 451mg	0%
Sodium 4293.9mg	0%
Total Carbohydrate 117.1g	0%
Dietary Fiber 17.2g	0%
Total Sugars 31.7g
Protein 52.7g	0%

Vitamin D 100IU	0%
Calcium 271.6mg	0%
Iron 9.9mg	0%
Potassium 2933.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 61.1%

Protein: 12.1%

Carbs: 26.9%