Spanish Tomato Soup (Salmorejo)
There's something truly special about the simplicity and depth of flavors found in Spanish Tomato Soup. With just a handful of ingredients and a little culinary magic, you can create a bowl of warmth and comfort that will transport you to the sun-drenched streets of Spain. Join me on this gastronomic journey and let's dive into the world of Spanish cuisine together.
Equipment
- 1 blender or food processor
Ingredients
- 1 cup extra-virgin olive oil
- 1 small clove garlic
- 8 medium tomatoes, scaled and peeled
- 1 medium baguette
- 2 hard-boiled eggs, diced
- Splash of sherry vinegar
- Pinch of salt
- Sliced Jamón Serrano
Instructions
- Core the tomatoes. Remove the crumbs from inside the baguette.
- Add the tomatoes to a blender or food processor and blend for 30 seconds.
- Add the baguette; stir and set aside to soak for 5 minutes.
- Add the sherry vinegar, garlic, and salt; blend until you get a smooth mixture.
- Slowly add the olive oil while continuing to blend.
- Add 1 of the diced eggs and continue blending. Season to taste.
- Chill in the refrigerator.
- Serve chilled, topped with the other diced egg and some sliced Jamón Serrano.
Video
Notes
If you prefer a creamier texture, you can add a splash of heavy cream or coconut milk to the soup just before serving. This will lend a velvety smoothness to the dish and add a touch of richness. Finish it off with a garnish of fresh herbs and a drizzle of olive oil. Don't be shy to experiment and find your perfect balance of flavors. Remember to share your creamy creations with us and subscribe to our blog for more culinary inspiration!