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SALMOREJO

This recipe for Salmorejo by Sophie Rushton-Smith from @THECORNERPLOT is the perfect cold Spanish soup for a hot summer's day. Serve with peppery watercress and crunchy croutons for a fabulous alfresco lunch!
READY IN

5 mins

COOKING TIME

0 mins

PREP TIME

2-3 hours

SERVES

2 people

ingredients

  • 800g ripe tomatoes, chopped
  • 80g stale crusty bread, chopped
  • 1/2 clove garlic, peeled and core removed and sliced
  • 80ml Nunez de Prado Extra Virgin Olive Oil
IN STOCK
  • 1 tbsp Valdespina Sherry Vinegar
IN STOCK
  • 1 tsp sea salt
  • Grind of black pepper

Method

1. Place the tomatoes, bread, garlic, olive oil, vinegar, salt and pepper in a bowl and mix well. Cover and leave to macerate in the fridge for a couple of hours.
2. Spoon into a blender and blitz until smooth. Check the seasoning and adjust to taste. 
3. Serve cold on a hot day, with peppery watercress and crunchy croutons or chopped hard-boiled egg and Jamon Ibérico, and finished with a drizzle of olive oil. 

 

 

Tags: Summer Soups

ingredients

  • 800g ripe tomatoes, chopped
  • 80g stale crusty bread, chopped
  • 1/2 clove garlic, peeled and core removed and sliced
  • 80ml Nunez de Prado Extra Virgin Olive Oil
IN STOCK
  • 1 tbsp Valdespina Sherry Vinegar
IN STOCK
  • 1 tsp sea salt
  • Grind of black pepper

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