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Salmorejo - Chilled Tomato Soup


Slight modifications to Cilantro & Citronella | Serves: 4 | Time: ~15 min + chilling time

Bonus: You can make this the night before so you can take a rest when you come home from work.

2 lbs of #tomatoes, seeded

200 grams day-old white bread, torn into pieces

1 clove of garlic, crushed

1 cup olive oil

5 teaspoons sherry vinegar (adjust to taste)

3 teaspoons salt (adjust to taste)

Place the tomatoes and garlic in the blender and blend until the tomatoes are completely broken down. Begin adding in the bread little by little as you blend. Pour in the olive oil, vinegar, and salt as you continue to blend all of the remaining bread. The soup should be extremely thick, but you can adjust the consistency to your taste by adding more oil or a little water. Chill the soup and garnish with red pepper and ground black pepper. Serve cold.

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