Salmorejo Chilled Soup
A delicious traditional chilled Spanish soup.
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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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