Salmorejo Soup- Summertime Bliss

Salmorejo Soup is a summer staple at Coco Fine Foods, offering a refreshing and simple dish that is perfect for hot summer weather.

This traditional Spanish cold soup from Andalusia is made with ripe tomatoes, bread, garlic, olive oil, vinegar, and salt, blended to a smooth and creamy consistency.

Traditionally garnished with boiled egg and serrano ham, it's a versatile dish that can be served as an appetizer or light meal.

Our twist includes heirloom tomatoes, sourdough bread, Coco Fine Foods Smoked Salt and Tomato Powder for added depth of flavor.

Perfect for entertaining or a quick and easy meal on a warm day. We keep a jug in the fridge all summer long.

Our serving suggestion; try pouring it into a shooter glass and top with shrimp or crab for an intriguing cocktail canapé.

Look to our website for the gluten-free version and other serving ideas.

 

Salmorejo Soup Recipe

4 servings

 

Ingredients:

- 2 lbs ripe heirloom tomatoes, roughly chopped

- 1 1/2 cups or 4 slices day-old sourdough bread, crusts removed. *

- 2 garlic cloves crushed

- 1/4 cup olive oil

- 2 tbsp sherry or red wine vinegar

- 1 tsp Coco Fine Foods Tomato Powder

- 1/2 tsp Coco Fine Foods Smoked Salt

- 1/2 tsp sugar

- 1/4 tsp black pepper

- Optional garnishes: boiled egg, serrano ham, shrimp, crab

 

Instructions:

1. In a food processor or blender, pulse bread to a fine crumb and set aside. Add all the other ingredients to the blender and process until pink and frothy. Add breadcrumbs again and blend until smooth and creamy.

Taste and adjust seasoning by adding more olive oil, vinegar, smoked salt or pepper if needed.

2. Chill the soup in the fridge for at least an hour before serving. Check seasoning again before serving as flavor changes when cold.

3. Garnish with your choice of boiled egg, serrano ham, shrimp, or crab… and enjoy!

 

 

*For a gluten-free version, substitute one cup of almond flour for the bread crumbs. Process everything in the ingredient list in a food processor, except the almond flour, until light and frothy. Add the almond flour and allow to sit for 10 minutes. Finally, pulse and blend the soup again until smooth and creamy.

 

Further serving suggestions.

 

• place fresh burrata in the center of a bowl, pour the Salmorejo Soup around it and  sprinkle sliced cherry tomatoes and Basil on top of the soup. Serve with slices of sourdough or garlic bread to scoop up all the delicious elements.
• Serve in a stemmed glass topped with fresh shellfish and herb chiffonade for an elegant summer dinner party starter.
• Keep a cold jug in the fridge for an easy meal for weekend guests and family in between outings and the beach.
• Control the thickness of the soup by the amount of breadcrumbs added. For lighter fare such as a cocktail shooter or light appetizer soup, add less breadcrumbs. For a light supper, or a meal onto its own, add more breadcrumbs to the Salmorejo for a creamier, more filling soup.
• Salmorejo Soup is a wonderfully versatile base for so many different meals and applications.

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