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Andalusian Tomato and Bread Soup (Salmorejo)
If peak-season, perfectly ripe tomatoes are available, use them in this simple but richly flavored, no-cook chilled soup, a spin on gazpacho from Andalucia, in southern Spain. Campari or cocktail tomatoes also 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.
4
Servings
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.
15 minutes
Plus chilling
Ingredients
-
2
pounds ripe tomatoes (see note), cored
-
2½
ounces country-style white bread (see note), crust removed, torn into small pieces (about 1½ cups)
Directions
-
01In a blender, combine the tomatoes, bread, bell pepper, garlic, sugar, vinegar and 1 teaspoon each salt and 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.
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October 9, 2022
Salmorejo
Our favorite gazpacho recipe by a mile, and so easy to make.
July 4, 2022
My go-to tomato dish
I’ve made all sorts of gazpacho—from a simple, blended salad, to an involved multi-step concoction. No more. This has complexity without the extra work. Worth crisping prosciutto for the top!
May 31, 2023
Abandoned gazpacho
Though I love gazpacho soup—my favorite from Cook’s Illustrated is time consuming. This soup hits many of the same notes. Don’t skimp by not frying prosciutto for it!
September 5, 2023
Creamy & delicious!
Tripled the recipe for a small dinner party- served the soup as the main. Didn'tbboil eggs for a topping. Instead added some homemade croutons along with the fried prosciutto and chopped italian parsley.
I've probably made this soup at least a half-dozen times over the past year, it's become a go-to recipe for me. And recently, I've begun to mix up the flavor profile - which makes it likely that it will continue to be a favorite. Just today, I made it with Calamansi vinegar, using it both in the recipe and for the drizzle at the end. Tonight, I sprinkled basil ribbons , parmesan cheese and croutons for the finishing touches. It definitely lends itself to playful adaptaions! Enjoy!
Hi Lee -
As mentioned in the headnote of the recipe we would recommend Campari or cocktail tomatoes, which you can find in most supermarkets (these are the ones that are usually still on the vine) year round. We haven't tested this with canned tomatoes as one of the hallmarks of this soup is the freshness of the ripe tomatoes.
Best,
The Milk Street Team
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Most delicious tomato soup ever! Enjoyed it all last Summer and plan to again this year when my tomatoes are in abundance. I have even heated it and added shrimp, beans, veggies, whatever is handy.