Monday, November 11, 2013

Salmorejo - Tomato and Bread Soup - Spanish Cooking Club

Our latest cooking club found us preparing traditional foods from Spain. Although I have had my fair share of tapas, I was excited to try some other traditional dishes.

I definitely have prepared gazpacho many, many times - it's one of my summer favorites. I was intrigued to learn of another traditional Spanish chilled tomato soup, salmorejo. It is a very simple soup, consisting of just 5 ingredients (plus seasoning). Since there are so few ingredients, they need to be high quality. Do not skimp. The addition of bread helps make the soup creamy;  there is no dairy at all in the dish! It is very refreshing, even on a cool autumn day.

This recipe is based on one from noted local Spanish chef, Jose Andres. I am obsessed with his restaurants (such as Jaleo, Zaytinya, and Oyamel), so if you are from the DC area and haven't been to any of them, look him up!

Because tomatoes are not in season, I used canned whole plum tomatoes. If your grocery store carries them, look for tomatoes in a carton, rather than a can. They don't have the metallic taste (and no BPA either). Be sure to drain the tomatoes of their juice and then rinse lightly. Since you're not cooking the tomatoes, this will help them taste fresher.


  • 2 lbs. whole plum tomatoes, skins removed and any seeds discarded
  • 2-4 cloves garlic, skinned and smashed with a knife
  • 1/2 loaf of hearty bread, crusts removed and torn into pieces - the bread will enhance the flavor of the soup, so don't skimp here - I used a freshly-baked multi-grain loaf from the grocery store's bakery
  • 2 Tbsp. sherry vinegar - this contributes to the Spanish flavor, so best not to substitute a different vinegar
  • 1 C. good quality olive oil - see if you can find Spanish olive oil and splurge on good quality oil, it is worth it
  • salt and pepper, to taste
  • hard boiled eggs, for garnish
  • serrano ham (or prosciutto), for garnish
Put the tomatoes, garlic, bread, and vinegar in a blender (or food processor). Blend on high speed and puree until smooth. Add the olive oil in a drizzle. This will help the soup emulsify. Taste the soup for seasoning. Add salt, pepper, and more vinegar and oil as desired. 

Chill for several hours in the refrigerator before serving. Best served the same day. Garnish with hard boiled egg wedges and serrano ham.

Here are some other photos from our Spanish feast!


Jamon and Cantaloupe; Banderillas; Gambas al Ajillo (Shrimp with Garlic Sauce) - by Emmy
Tortilla Espanola - by Susanne


Albondigas - by Terri
Patatas Bravas - by Kristin
Esofado de Vaca Aragones (Spanish Beef Stew) - by Maria 
Paella - by Jennifer 

Flan - by Angie
Almond Orange Cake - by Maliha
Arroz con leche - by Prassu

1 comment:

  1. Rod would like this a lot and I keep sherry vinegar on hand (it's great in Bolognese sauce, even 'quickie' versions)