Fresh tomato soup Salmorejo
Print

Fresh Tomato Soup Salmorejo

This is a nice fresh tomato soup you can make when you have too many tomatoes and you don't know what to do. Salmorejo is very similar to Gazpacho but made only with tomatoes.
Course Soups & Stews
Cuisine Spanish
Keyword fresh tomato soup, tomato gazpacho, Tomato soup
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 4 people
Calories 336.31kcal
Author Laura Tobin

Ingredients

  • 2 lb fresh long tomatoes
  • 1/2 cup breadcrumbs
  • 1/2 cup extra virgin olive oil
  • 3 tbsp apple or white vinegar
  • 1 clove garlic

For the toppings

  • 3 stems tulbaghia
  • 4 slices Serrano ham or bacon
  • 2 eggs

Instructions

  • Wash the tomatoes thoroughly in cold water
  • Cut them in half removing any green or any damaged parts
  • Add garlic, breadcrumbs, olive oil, vinegar and salt
  • Blend until smooth
  • Taste for flavour and add some water to make it smoother
  • if you are using bacon, crisp the bacon in a pan
  • Hardboil 3 eggs
  • Pour the soup in serving bowls
  • Crumble the bacon and the egg over the soup
  • Add some edible flowers Tulbaghia
  • The soup is served cold

Video

Notes

  • To make this soup, use long tomatoes, the same that you would use to make fresh tomato sauce
  • If you prefer you can peel the tomatoes but it is not necessary
  • Use fresh breadcrumbs for a smooth soup
  • Add water if you want the soup creamier
  • Taste and adjust seasoning
  • If you can find it, top the soup with Serrano ham instead of bacon and you don't need to crisp it
  • For a vegan version only add the edible flowers for decoration
  • Serve cold

Nutrition

Calories: 336.31kcal | Carbohydrates: 18.89g | Protein: 3.85g | Fat: 28.17g | Saturated Fat: 3.95g | Sodium: 111.39mg | Potassium: 563.97mg | Fiber: 3.33g | Sugar: 6.86g | Vitamin A: 1889.21IU | Vitamin C: 31.3mg | Calcium: 47.38mg | Iron: 1.42mg