Salmorejo (Spanish Tomato-Bread Soup)

Photo 09-08-15 13 54 34 One of the many reasons I love my friends is because they love to eat good food. This means that I get to cook more (win!), that there is a thankful crowd to subject to my experimental projects (win!) and that we get super nice food all the time in return as well. Our friend Laura from Tenerife is one of those ladies who makes everything sound like it’s a picnic (regarding paella, she would simply say ‘it’s easy, really!!’) and is one natural chef. She made us Salmorejo (!). I am almost shouting this out in caps lock, because getting homemade food as a gift, for no reason is, well quite honestly, amazing!
Until two days ago I didn’t know this soup existed, but now this is the single thing I want to eat every remaining day of this summer. It smells intensely of tomatoes, is incredibly creamy without containing any oil, it is fresh without having the wateriness that always disturbs me a little when we are talking gazpacho (sorry).

Considering I can’t wait for the next time luck strikes, I have decided to take this matter into own hands. The soup I made comes really close to the one Laura gave us and I am happy to share. While being elbow deep in peeling tomatoes – obviously. 😉
Again: Laura, you’re the best!:)
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Salmorejo
This recipe is based on Saveur’s recipe, which I only changed by simplifying the method.
Note: this makes four generous portions. I would advise to up the amount of tomatoes, which would also result in a brighter color, for this soup I’ve only used 500 grams of vine tomatoes, but the next time I would most definitely increase this to 750 grams. The recipe is anticipating this next move, and your soup will therefore look a little prettier for it.

  • 750 grams of good quality tomatoes, I used roma vine tomatoes, peeled
  • ¼ of a stale baguette (I used half of the one on the photo), around 200 grams
  • ¼ tablespoon of salt, I used pink himalayan salt
  • 1 tablespoon of red wine vinegar
  • ½ teaspoon of freshly ground black pepper
  • 1 small bunch of basil
  • 1 clove of (roasted) garlic, optionally
  • a swirl of good quality olive oil, I used my favorite from Meeuwig & Zn., to add before serving

Boil around one liter of water and pour in a large top where you have placed the tomatoes to peel. To make the peeling easier, I have carved a little cross into each tomato head. Let it stand for a little bit (10 minutes would be enough) and carefully lift out the tomatoes and remove their peel (do not throw the peel away, but consider tomato salt your possible next project? – it sure is mine:)). Place each tomato back into the water, as this will be the basis of your soup.
After all tomatoes are peeled, add all the other ingredients except for the olive oil and let it stand for around an hour so that all tastes can mend together.
After an hour, use a handblender (or kitchenmachine) to puree the soup and place it in the fridge to chill it thoroughly. Serve with some olive oil and preferably some spanish cured ham or sprinkles of boiled egg. I thought the soup was perfect on its own, but feel free to add anything you can think of. Enjoy!
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