It's the end of summer and time to appreciate those last few heirloom tomatoes. Try salmorejo! Salmorejo is a chilled tomato soup that originates from the south of
Spain that is similar to gazpacho,
but is much simpler. The key to
making salmorejo well is to only use top-quality tomatoes (from your garden or
the Farmers’ Market only),
olive oil (organic, virgin, cold-pressed), and bread (good European-style
bread, no Wonder Bread bullshit!). Using top-quality ingredients will make all the
difference for this soup.
Typically, this soup is served with slivered Prosciutto or Serrano ham, minced hard-boiled eggs, and crostini. You could also serve it with any high-quality baguette bread and even some good hard cheese—such as Parmesan Reggiano—on the side. The consistency is almost more like a dip than a soup, so you’ll dunk your bread or other accompaniments in it as you eat.
Prep time: a few sips of your late summer cocktail (after the overnight soak)
1 Kg (2.2 pounds) fresh tomatoes, tops removed and quartered
1 cup olive oil, divided
½ cup red wine vinegar
2 slices bread, chopped up a bit
3 cloves garlic, halved
1 tsp salt
Soak the tomatoes, ½ cup of olive oil, garlic, vinegar and bread overnight in a big bowl.
The next day, blend the bread/tomato mixture and salt in blender or food processor, adding the remaining ½ cup olive oil very slowly as it mixes.
Depending on the consistency you like, you can blend in some water too at this point, but I like to keep it fairly thick, so I don’t add any.
Serve cold with any of the garnishes listed above, or anything else that you think would go well.