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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.
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🌿🥂 Elevate your entertaining with a subtle twist on a classic favorite. Try our whimsical Blueberry Violet Jam Bellini, a delicate blend of flavors that's perfect for a brunch or cocktail hour, . 💜✨
Ingredients:
- 1 tsp Coco Fine Foods Blueberry Violet Jam
- 1/2 tsp fresh lemon juice (optional)
- 4-5 oz chilled Prosecco
- Garnish: 3 fresh blueberries and/ or lemon twist
Instructions:
1. Place our Blueberry Violet Jam at the bottom of a chilled coupe glass.
2. Carefully pour the chilled Prosecco over the jam.
3. Gently swirl with a spoon to combine and create a soft purple hue.
4. Add fresh blueberries and a lemon twist for a simple, elegant touch.
Cheers to good company and delightful sips! 🥂
Using our new perfectly balance garlic, salt and pepper spice is a great way to give this Pea and Mint Velouté a burst of flavor while keeping it simple.
This recipe is an elegant and easy way to start off Spring entertaining by either serving it hot or cold as a canapé in a shot glass, or as a first four soup.
Ingredients:
- 1 tablespoon olive oil or butter
- 1 medium onion, finely chopped
- 4 cups fresh or frozen peas
- 4 cups vegetable stock or chicken stock
- 1-2 teaspoons garlic salt and pepper blend (adjust to taste)
- 1/4 cup fresh mint leaves, plus extra for garnish
- 1/2 cup heavy cream or half-and-half (optional, for creaminess)
- Lemon juice, to taste
Instructions:
1. Sauté the Aromatics:
- Heat the olive oil or butter in a large pot over medium heat.
- Add the chopped onion and sauté until translucent, about 5 minutes.
2. Add the Peas and Stock:
- Add the peas to the pot and stir to combine with the onions.
- Pour in the vegetable or chicken stock.
- Bring to a boil over high heat, then reduce to a simmer.
- Cook until the peas are tender, about 5-7 minutes.
3. Season with Garlic Salt and Pepper Blend:
- Remove the pot from the heat and stir in the garlic salt and pepper blend.
- Add the fresh mint leaves.
4. Blend the Soup:
- Using an immersion blender, blend the soup until smooth. Alternatively, blend in batches using a countertop blender.
5. Finish the Soup:
- Return the blended soup to low heat.
- Stir in the heavy cream or half-and-half for added creaminess, if desired.
- Taste and adjust seasoning with more garlic salt and pepper blend or lemon juice according to your preference.
6. Serve:
- Ladle the velouté into shot glasses or bowls and garnish with extra mint leaves.
- Serve hot or cold,
and enjoy!
Feel free to adjust the amount of garlic salt and pepper blend to achieve your desired level of seasoning, keeping in mind that the blend already contains salt.
Serves 4 as first course or 12 as a canapé.
