Salmorejo - A Chilled Tomato Soup
I have to say that we have some of the best customers ever! The idea for this recipe came from one of our local customers who is retired and travels the world, often stopping in and sharing stories of some of the most beautiful and interesting places and the amazing food from his great adventures. His most recent trip was to Portugal and he suggested that I do some research on a chilled tomato soup called Salmorejo.
Originating from the south of Spain, Salmorejo is made from tomatoes, bread, garlic, vinegar and olive oil. It has a thicker texture than gazpacho and is served with a garnish of chopped hard boiled eggs and very thin slices of serrano ham. I found that while the ingredients are typically similar, the process can vary greatly. Some recipes peel the tomatoes or soak the bread overnight while others do not. Most recipes called for 1 cup of olive oil for 4 servings, which I did the first time, but I felt like I was eating salad dressing! The oil made the soup very creamy, but a little to much for me - I cut it back to 1/4 cup - less oil really let the other ingredients shine while keeping the calories in check. I would recommend using a good quality olive oil and local farm grown tomatoes (they are in season right now and truly beautiful) the flavor will certainly be worth it.
For an added twist, I used our new Tempero Baiano seasoning blend and a few Red Pepper Flakes for a little added spice. Although Tempero Baiano is a blend that is commonly used in Brailian cusine, I thought the marjoram, Mexican oregano, white pepper, black pepper, nutmeg, basil, red pepper flakes, parsley and bay perfectly complimented this soup.
- 8-10 plum tomatoes, quartered
- 2 cups crusty Italian bread, torn or cubed
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 1 Tablespoon Tempero Baiano seasoning
- 1/4 teaspoon sherry vinegar or red wine vinegar
- 1/4 teaspoon Sea Salt
- 2 hard boiled eggs, chopped
- 2 oz thinly sliced Serrano or Prosciutto ham
- Red Pepper Flakes
- In a large bowl, combine tomatoes, bread, garlic, Tempero Baiano, vinegar and salt.
- Mix to combine. If the tomatoes aren't very juicy, add a Tablespoon or two of water to moisten the bread.
- Let the mixture sit in the refrigerator about 30 minutes.
- Add the tomato mixture to a blender and start the blender on a low speed to puree.
- Slowly add the olive oil while the blender is running.
- Puree until soup is smooth and has a creamy consistency, add a little more water if needed.
- Chill the soup for at least 1 hour before serving.
- Ladle into soup bowls and top with eggs, ham and Red Pepper Flakes.
- Serve cold.
Serves: 4 servings
Protein 18.2 g
Carbs 70.2 g
Fat 16.7 g
Sat Fat 3.8 g
Trans Fat 0.0 g
Fiber 6.2 g
Sodium 1081.0 mg
Sugar .3 g