Serves 6 | Easy | Time: 15 minutes
Salmorejo, as this cold tomato soup is called, is one of my favorite refreshing summer dishes. This is a fairly new recipe in my repertoire, since in Galicia, where I am from, people are very reluctant to eat cold tomato soups like Gazpacho or Salmorejo. This was a big mistake on my part; I have been missing out for so long! It is true that it wasn’t a dish that I was too fond of at first, but once I had acquired a taste for it, just thinking about it with the crunchy ham on top, makes my mouth water.
Once the soup is finished, it will have the consistency of a thick sauce or purée. It can be garnished with a number of ingredients, but I like to stick to the traditional ones like hardboiled egg and Spanish ibérico ham. The key to a successful salmorejo is to use a really good extra virgin olive oil, and quality tomatoes. It is a very filling, cheap and nutritious recipe. You can serve it as a starter or as a main course, depending on the portion size and the garnish. I have tried all sorts of different salmorejos, and in the end, this traditional recipe without vinegar is the one I like most (apparently there should not be any vinegar in salmorejo).
Salmorejo is a thick soup normally served as an appetizer. It is very easy to make, you normally just blend together bread (without the crust), garlic, extra virgin olive oil, salt and tomatoes.
More than 100 easy recipes based on Spanish and Mediterranean cuisine for a healthy and diverse diet. This book brings together the best dishes from recetasderechupete.com, one of the most popular recipe blogs in Spanish. This title features: 107 easy recipes with step-by-step instructions; colour photos of every recipe; and lively personal anecdotes.