Join! 12 weeks for $1

Milk Street Bowtie Andalusian Tomato and Bread Soup (Salmorejo)

Andalusian Tomato and Bread Soup (Salmorejo)

4 Servings

15 minutes Plus chilling

Made This Recipe? Write a Review.
Thank you for submitting your review! A member of our team is confirming the review meets our site's Community Guidelines. It will be posted on the site shortly.
Free

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

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

Directions

Andalusian Tomato and Bread Soup (Salmorejo)

More
Reviews
Janet F.
October 9, 2022
Salmorejo
Our favorite gazpacho recipe by a mile, and so easy to make.
Anita K.
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!
Patricia P H.

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.

Anna G.

I was sitting here wringing my hands wondering if it would be ok to heat, thank you for posting!

flavia Z.

Thank you for your comment! Your comment is currently under moderation and will appear shortly.

Diana L.

Thank you for your comment! Your comment is currently under moderation and will appear shortly.

Kelly A.

This is delicious!! I do add a bit more garlic, because... why not?!? I topped it with ham (didn't have prosciutto) and croutons made from the bread. Yum.

Karen A.

Summer in a bowl, this is just delicious! Have made this several times, highly recommended!

Hjertaas M.

Made if for the second time last night. It was by far the star of the show. Even I couldn't believe how good it was. Used a mix of my own heirloom's. Don't skip the egg.

Pamela A.

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!

Lee R.

if we are past peak tomato season, how is this with good quality canned tomatoes?

Lynn C.

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

Jon S.

So good and so easy! Subbed in shaved Pecorino to keep it vegetarian.