I shared a gazpacho recipe last summer when it was too hot to cook. This summer I’m sharing another cold soup called salmorejo which is similar to gazpacho. You might even call it a cousin.
Both recipes call for tomatoes, onions, garlic and olive oil. Where the two soups diverge is in the added ingredients. When making gazpacho the cook is free to add peppers, cucumber and other fruits like peaches or watermelon. In the case of some types of gazpacho the tomatoes are omitted. It’s a regular free for all. Salmorejo is a bit more rigid in its preparation. In addition to the above list, bread (and only bread) is added to make it thick enough to support various toppings.
The toppings can be just about anything that appeals: slices of hard boiled egg, chunks of tuna, cucumber slices, croutons, chopped vegetables, peeled shrimp or jamón.
Yes, you’ll find salmorejo recipes with peppers and cucumbers. Here in Valladolid they call that gazpacho Andaluz. Our Andalucian friend calls the gazpacho served in the north zumo (juice). I’m not going to argue about it. I’m more interested in eating the bowl in front of me. ¡Aproveche!
Ingredients
- 1 1/2 to 2 pounds tomatoes quartered and mostly seeded (between 4 - 5 cups)
- 1 - 2 cups day old bread preferably baguette, roughly torn into cubes, leave the crust on unless super hard
- 1 small or 1/2 large onion peeled and roughly chopped
- 2 or more garlic cloves peeled
- 1/2 cup good quality olive oil
- salt and pepper to taste
- your choice of toppings we used sliced hard boiled eggs and jamón, garnished with chives
- Instructions
Instructions
- Start this at least two hours before you plan to serve it. Overnight is better.
- Combine all the ingredients in a large mixing bowl. Let stand for a half hour or so so the bread can absorb all the liquids.
- Working in batches as necessary, use a blender or food mill to puree the mix.
- Chill for about an hour.
- Taste before serving and adjust the seasonings as desired. Adjust the texture by adding a little water, oil or bread. Float the toppings on the salmorejo in a manner that´s pleasing to you before serving.
I don’t believe I’ve ever had salmorejo. I certainly haven’t made it! Looks really good — I need to try this. Thanks!
We were served salmorejo in a restaurant recently and the topping were presented on a tray…chopped onions, peppers, croutons, etc. It reminded me of a salad bar. You could serve the salmorejo with your beet and cucumber soup buffet style 🙂 Have a great weekend!
No cooking at all? It looks really good. I would make mine just like yours because I just adore hard boiled eggs, although I have no idea what jamon is. I’ll have to look that one up!
Jamón is their cured ham, similar to prosciutto. The really expensive ones (jamón ibérico) are made from free range, black footed pigs that eat acorns(among other things). Jamón usually air dried, although some varieties are smoked…I like them better, they remind me of Virginia hams. Your favorite ham or bacon would be a great substitute.