Name: Salmorejo – Rustic tomato soup with olive oil & bread
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 4
Cuisine: Spanish
Ingredients: 1 tsp cumin seeds; 200g sourdough bread crusts removed, torn into chunks; 1kg very ripe tomatoes; 2 fat garlic cloves; 2 flame-roasted red peppers peeled and deseeded (from a jar is fine); 1 tbsp sherry vinegar; 2 hard-boiled eggs peeled; 4 slices serrano ham; small handful parsley; drizzle of extra virgin olive oil

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Salmorejo – Rustic tomato soup with olive oil & bread

Salmorejo – Rustic tomato soup with olive oil & bread

Lizzie Harris

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Serves 4

Easy

Prep: 25 mins

Cook: 10 mins

plus 2 hrs chilling

A star rating of 3.8 out of 5.5 ratingsRate

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This deep-flavoured soup originates from Andalucía in southern Spain and is served cold, spiked with cumin and sherry vinegar

Freezable (soup only)

Healthy

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Ingredients

Nutrition

Units:

MetricUS

1 tsp cumin seeds
200g sourdough bread

crusts removed, torn into chunks
1kg very ripe tomatoes
2 fat garlic cloves
2 flame-roasted red peppers

peeled and deseeded (from a jar is fine)
1 tbsp sherry vinegar

To serve

2 hard-boiled eggs

peeled
4 slices serrano ham
small handful parsley
drizzle of extra virgin olive oil

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Nutrition: per serving

kcal204
fat2g

low
saturates1g
carbs36g
sugars9g
fibre5g
protein8g
salt0.7g

Method

step 1

Put a small frying pan on a low heat, add the cumin seeds and toast for 1-2 mins, stirring frequently. Crush the seeds using a pestle and mortar. Soak the bread in cold water for 10 mins.
step 2

Meanwhile, to skin the tomatoes, cut a cross in the skin on the top and bottom of each tomato, then put them in a bowl and cover with boiling water. After 1-2 mins, drain the tomatoes and plunge into a bowl of ice-cold water. The skins should now peel off easily.
step 3

Cut the flesh into quarters and remove the seeds and pulp. Put the seeds and pulp in a sieve over a bowl and squish to release all the juices from around the seeds. Keep the juice and discard the seeds and pulp.
step 4

Put the garlic, tomato quarters and juice, peppers and cumin in the bowl of a food processor or blender. Squeeze out the water from the bread, then add to the processor. Season and blitz until very smooth. Add the vinegar to taste, checking for a good balance of flavours, then cover and chill for at least 2 hrs.
step 5

When ready to serve, roughly chop the eggs, serrano ham and parsley. Ladle the soup into bowls and add some of each of the toppings. Add a drizzle of your best olive oil, a grinding of pepper and serve.

Recipe from Good Food magazine, August 2015

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A star rating of 3.8 out of 5.5 ratings

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