Spanish Chilled Tomato Soup aka Salmorejo

Spanish Chilled Tomato Soup aka Salmorejo

Hailing from the South of Spain, the refreshing chilled tomato soup called salmorejo is ideal for warm weather entertaining and the perfect soup to kick off a delicious summer.

Traditionally, salmorejo is garnished with chopped hard boiled egg and Serrano ham. Here, as a nod to salmorejo’s close relative, gazpacho, I keep this version meatless by substituting cucumber spirals for the ham. It is often finished with a drizzle of olive oil, however I jazz it up with cool crema and fiery chili oil. A jammy egg sits on top. Purple garlic blossoms make a pretty addition, hinting at the garlic in the soup.

Salmorejo Recipe

Ingredients

• 1 c. day old bread, cubed
• 1/2 c. vegetable broth
• 1/4 c. Spanish sherry vinegar
• 1/2 c. Spanish extra virgin olive oil
• 4 large red ripe tomatoes, peeled and quartered
• 1/4 white onion, rough chopped
• 1 garlic clove, smashed
• 1 t. kosher salt – start here, add more to taste
• fresh ground black pepper, to taste

Method

Soak bread in broth. Meanwhile place vinegar, olive oil, tomatoes, onion, garlic, salt and pepper in a blender. Add bread. Blend until very smooth. Refrigerate until cold.

Egg

• 2 extra-large room-temperature eggs

Bring a medium-sized full pot of water to a boil. Add eggs and stir for the first couple minutes. (Ivan Ramen is the expert, and I follow his advice to stir, and it works).

Cook for 6 to 7 minutes (depending how you like the yolk cooked). Remove immediately to an ice bath. Let cool completely for at least 15 minutes.

Peel and slice in half lengthwise.

Garnish

• Mexican crema
• chili oil
• chives, finely sliced
• English cucumber, julienne into long strips (I use a mandoline)
• society garlic flowers

Ladle chilled soup into chilled bowls. Drizzle with Mexican crema and chili oil. Sprinkle with chives. Arrange cucumber in a spiral in the center. Place half egg in the middle of the cucumber. Garnish with garlic flowers.

Entertaining Tip

Serve the soup by itself in white bowls. Put all the garnishes on the table and let your guests to get creative and style their own soup.

This recipe was adapted from a most delightful little book authored by my Alpha Phi sorority sister. EDIBLE FLOWERS, A KITCHEN COMPANION WITH RECIPES BY KITTY MORSE. Thank you and aoe Kitty!

It’s hot! Try my other chilled soup recipes:

 Chilled Cantaloupe and Key Lime Soup

Watermelon Gazpacho with Blackberries

Marcona Almond & Poblano Chile Chilled Soup