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Chilled tomato soup as flavorful as gazpacho, with half the ingredients
Milk Street Bowtie Andalusian Tomato and Bread Soup (Salmorejo)

Andalusian Tomato and Bread Soup (Salmorejo)

15 minutes Plus chilling

Andalusian Tomato and Bread Soup (Salmorejo)

Free

If peak-season, perfectly ripe tomatoes are available, use them in this simple but richly flavored, no-cook chilled soup. Otherwise, Campari or cocktail tomatoes are a good choice, as they are dependably 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 helps thicken 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. To keep the soup chilled for as long as possible at the table, we like to refrigerate the serving bowls.

2 pounds ripe tomatoes (see note), cored
2½ ounces country-style white bread (see note), crust removed, torn into small pieces (about 1½ cups)
½ medium red bell pepper, stemmed, seeded and chopped
1 medium garlic clove, smashed and peeled
1 teaspoon white sugar
3 tablespoons sherry vinegar, plus more to serve
Kosher salt and ground black pepper
¾ cup plus 1 tablespoon extra-virgin olive oil, plus more to serve
4 thin slices prosciutto (2 ounces), torn into pieces
4 hard-cooked eggs, peeled and quartered (optional)
¼ cup finely chopped fresh flat-leaf parsley
Ingredients
  • 2

    pounds ripe tomatoes (see note), cored

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

  • ½

    medium red bell pepper, stemmed, seeded and chopped

  • 1

    medium garlic clove, smashed and peeled

  • 1

    teaspoon white sugar

  • 3

    tablespoons sherry vinegar, plus more to serve

  • Kosher salt and ground black pepper

  • ¾

    cup plus 1 tablespoon extra-virgin olive oil, plus more to serve

  • 4

    thin slices prosciutto (2 ounces), torn into pieces

  • 4

    hard-cooked eggs, peeled and quartered (optional)

  • ¼

    cup finely chopped fresh flat-leaf parsley

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Andalusian Tomato and Bread Soup (Salmorejo)

Get Ready to Cook

4

Servings

15 minutes

Plus chilling

Tip

Don't forget to taste the soup for seasoning after chilling, just before serving. Chilling blunts flavor, so though the soup may have initially tasted fine, after chilling it likely will need additional salt and pepper.

Ingredients
  • 2

    pounds ripe tomatoes (see note), cored

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

  • ½

    medium red bell pepper, stemmed, seeded and chopped

  • 1

    medium garlic clove, smashed and peeled

  • 1

    teaspoon white sugar

  • 3

    tablespoons sherry vinegar, plus more to serve

  • Kosher salt and ground black pepper

  • ¾

    cup plus 1 tablespoon extra-virgin olive oil, plus more to serve

  • 4

    thin slices prosciutto (2 ounces), torn into pieces

  • 4

    hard-cooked eggs, peeled and quartered (optional)

  • ¼

    cup finely chopped fresh flat-leaf parsley

Step 1 of 3

Blend Soup Mixture

2
pounds ripe tomatoes (see note), cored
ounces country-style white bread (see note), crust removed, torn into small pieces (about 1½ cups)
½
medium red bell pepper, stemmed, seeded and chopped
1
medium garlic clove, smashed and peeled
1
teaspoon white sugar
3
tablespoons sherry vinegar
Kosher salt and ground black pepper
¾
cup extra-virgin olive oil

In a blender, combine the tomatoes, bread, bell pepper, garlic, sugar, vinegar, 2 teaspoons salt and 1 teaspoon pepper. Blend on high until completely smooth and no bits of tomato skins remain, about 1 minute.


With the blender running, gradually add ¾ cup oil. Transfer to a large bowl, then taste and season with salt and pepper. Cover and refrigerate until well chilled, at least 2 hours or up to 4 hours.

Step 2 of 3

Cook Prosciutto

1
tablespoon extra-virgin olive oil
4
thin slices prosciutto (2 ounces), torn into pieces

While the soup chills, in a 12-inch nonstick skillet over medium, heat the remaining 1 tablespoon oil until shimmering.


Add the prosciutto and cook, stirring occasionally, until crisp, about 2 minutes. Transfer to a paper towel–lined plate and let cool completely, then roughly chop; set aside.

Step 3 of 3

Taste the soup

4
hard-cooked eggs, peeled and quartered (optional)
¼
cup finely chopped fresh flat-leaf parsley
extra-virgin olive oil to serve
sherry vinegar to serve

Taste the soup and season again with salt and pepper. Ladle it into chilled bowls. Top with the prosciutto, hard-cooked egg (if using) and parsley. Drizzle with additional oil and vinegar as desired.

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Done!

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Andalusian Tomato and Bread Soup (Salmorejo)

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