Salmorejo Tomato Bread Soup
Salmorejo is the lesser-known Andalusian cousin of gazpacho— it’s thicker, smoother, creamier, and super simple to make! This purée of tomatoes, bread, garlic, and vinegar is garnished with sliced egg, crispy fried chorizo (with a little of the rendered fat), a drizzle of olive oil, a dust of black pepper, and some grilled bread. Perfect for a hot summer night, this refreshing tomato bread soup will have your guests feeling like they’re in southern Spain. Find the recipe and printable recipe PDF below!
Yield: 8 portions
Method
For the Tomato Soup: Puree the tomatoes, bread, vinegar, salt, pepper, and garlic in a blender until smooth.
Drizzle in the olive oil with the motor running, slowly until incorporated. Refrigerate for 1 hour covered.
Heat a pan with the chorizo and fry until the fat is rendered out and the mixture is slightly crispy. Set aside. Do not drain.
Grill the bread on both sides.
Garnish the soup with sliced egg, chorizo, with a little of the rendered fat, then place the bread in the bowl, and drizzle with olive oil.
Dust with black pepper.
Ingredients
Tomato soup
4 lb. tomatoes, ripe
¾ lb. Levain bread, crusts removed, cubed
3 Tbsp. sherry vinegar
1-2 tsp. salt
1-2 tsp. ground black pepper
4 ea. garlic cloves
¾ cup extra virgin olive oil
4 ea. hard boiled eggs, sliced
1 ½ cup spicy chorizo, crumbled
4 Tbsp. extra virgin olive oil
1 tsp. black pepper, fresh cracked
4 ea. Levain bread, sliced 1-inch thick
This recipe and video were produced by The Culinary Institute of America as an industry service,
thanks to the generous support of the International Olive Council.
