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Andalusian Chilled Tomato and Bread Soup (Salmorejo)

4 Servings

15 minutes plus chilling

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If perfectly ripe summer tomatoes are available, use them in this simple but richly flavored, no-cook chilled soup, called salmorejo, from Andalusia in southern Spain. Campari or cocktail tomatoes also are a good choice, as they tend to be sweet year-round. Excellent results also require high-quality extra-virgin olive oil, so make sure the oil you use does not have bitter or harsh notes. Bread thickens the soup and gives it its creamy consistency; choose a crusty, country-style loaf with a relatively soft interior so the bread blends easily into the soup, but remember to remove the crust.




Don't forget to taste the soup for seasoning after refrigerating, just before serving. Chilling blunts flavor, so though the soup may have tasted perfectly seasoned immediately after blending, once cold, it likely will need additional salt and pepper.

15 minutes

plus chilling


  • 2

    pounds ripe tomatoes (see headnote), cored

  • ounces country-style white bread (see headnote), crust removed, torn into small pieces (about 1½ cups)