When it's hot and I don't feel much like turning on the stove, Salmorejo, a chilled tomato soup, is supremely easy and very, very, delicious. I first tasted it at Jose Andres' Spanish diner in New York. I was a bit wary at first as I'm not generally a fan of gazpacho, but this was a very different beast, silky smooth and rich, yet still refreshing. I loved it. It's the epitome of summer since it is best made with very ripe, sweet tomatoes, stale baguette, and good olive oil. A touch of sherry vinegar helps emulsify it into a silky texture. Salmorejo is traditionally topped with chopped hard-boiled egg and serrano ham, as in the photo, but since the soup is vegan without these things, a good substitute could be toasted pepitas with some silken tofu crumbled on top . Try it
AuthorAnn Ogden GaffneyCategory5 ingredients or less, Dairy Free, Easy recipe, Mediterranean, No cook, Soups, Vegan, VegetarianDifficultyBeginnerTip the diced tomatoes and the sliced garlic into the vase of a high-speed blender. Pulse until smooth.
Tip the diced tomatoes and the sliced garlic into the vase of a high-speed blender. Pulse until smooth.
Add half the cubed bread to the tomatoes. Let it sit for a minute or two to soften, then pulse until smooth. Add the remaining bread and repeat. Add the sherry vinegar and pulse again until incorporated.
Slowly add the olive oil to the mixture in a slow drizzle, blending all the while. The soup will gradually emulsify into a silky texture. Taste for salt.
Serve lightly chilled, topped with the eggs and ham, and drizzled with a little olive oil.
You can easily make 1/2 the recipe using an immersion blender and an 800ml narrow beaker.
If you find it easier, in step 3 add the olive oil to the soup a tablespoon at a time. You can't hurry this step up.
Salmorejo is vegan without the toppings. A good substitute for them could be toasted pepitas with some silken tofu crumbled on top .
