Salmorejo – Rustic tomato soup with olive oil & bread

Salmorejo – Rustic tomato soup with olive oil & bread

  • Rating: 4 out of 5.5 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus 2 hrs chilling
  • Easy
  • Serves 4

This deep-flavoured soup originates from Andalucía in southern Spain and is served cold, spiked with cumin and sherry vinegar

  • Freezable (soup only)
  • Healthy
Nutrition: per serving
HighlightNutrientUnit
kcal204
low infat2g
saturates1g
carbs36g
sugars9g
fibre5g
protein8g
salt0.7g
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Ingredients

To serve

Method

  • STEP 1

    Put a small frying pan on a low heat, add the cumin seeds and toast for 1-2 mins, stirring frequently. Crush the seeds using a pestle and mortar. Soak the bread in cold water for 10 mins.

  • STEP 2

    Meanwhile, to skin the tomatoes, cut a cross in the skin on the top and bottom of each tomato, then put them in a bowl and cover with boiling water. After 1-2 mins, drain the tomatoes and plunge into a bowl of ice-cold water. The skins should now peel off easily.

  • STEP 3

    Cut the flesh into quarters and remove the seeds and pulp. Put the seeds and pulp in a sieve over a bowl and squish to release all the juices from around the seeds. Keep the juice and discard the seeds and pulp.

  • STEP 4

    Put the garlic, tomato quarters and juice, peppers and cumin in the bowl of a food processor or blender. Squeeze out the water from the bread, then add to the processor. Season and blitz until very smooth. Add the vinegar to taste, checking for a good balance of flavours, then cover and chill for at least 2 hrs.

  • STEP 5

    When ready to serve, roughly chop the eggs, serrano ham and parsley. Ladle the soup into bowls and add some of each of the toppings. Add a drizzle of your best olive oil, a grinding of pepper and serve.

Goes well with

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    Overall rating

    Rating: 4 out of 5.5 ratings
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