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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)

Appears in July-August 2019

15 minutes Plus chilling

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Andalusian Tomato and Bread Soup (Salmorejo)

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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

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Reviews
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.

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Diana L.

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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.


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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
1
teaspoon kosher salt
1
teaspoon black pepper
¾
cup extra-virgin olive oil

In 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.

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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