Salmorejo Chilled Soup

Name: Salmorejo Chilled Soup
Yield: 4-6
Cuisine: Spanish
Ingredients: 1 large slice good quality white bread (we used half a ciabatta roll – use GF if necessary); 4 large ripe tomatoes, roughly chopped; 1 green pepper, seeds removed and cut in half. Roughly chop one half for soup and finely chop the rest for garnish.; 2 cloves garlic, roughly chopped; 3 tbsp extra virgin olive oil plus extra for drizzling; 1-2 tbsp cider vinegar – add 1 tbsp first then taste and add more if needed; 50ml/scant ¼ cup water; Large pinch salt; Optional serving suggestions: red onion, finely chopped, fresh parsley or basil, finely chopped green pepper, red pesto, croutons

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A delicious traditional chilled Spanish soup.

Gluten free

Wheat free

Quick meal

Low fat, low sugar

Freezable

Cheap

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Total time

5-10 minutes

Cuisine

Spanish

Meal

soups-starters
lunches
sides-light-meals-and-salads

Servings

4-6

Ingredients

1 large slice good quality white bread (we used half a ciabatta roll – use GF if necessary)
4 large ripe tomatoes, roughly chopped
1 green pepper, seeds removed and cut in half. Roughly chop one half for soup and finely chop the rest for garnish.
2 cloves garlic, roughly chopped
3 tbsp extra virgin olive oil plus extra for drizzling
1-2 tbsp cider vinegar – add 1 tbsp first then taste and add more if needed
50ml/scant ¼ cup water
Large pinch salt

Optional serving suggestions: red onion, finely chopped, fresh parsley or basil, finely chopped green pepper, red pesto, croutons

Instructions

Soak the bread in a shallow dish of water for 30 seconds on each side.
Blend the soaked bread, tomatoes, green pepper, garlic and olive oil.
Add the cider vinegar, water and salt. Blend to a smooth soup consistency, adding a little more water if it is too thick.
Check the seasoning and add more salt, vinegar or olive oil to taste.
Chill the soup for at least 1 hour, then drizzle with extra virgin olive oil and sprinkle with black pepper.
Garnish with the optional extras.

Keywords

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Salmorejo Chilled Soup

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