Did you know that Gazpacho is not the only Spanish soup that is easy and quick and so flavorful?
That soup is Salmorejo. It is effortlessly vegan and the combination of flavors will make you swoon.
You gently heat the soup mixture by placing everything in a pot and then cover with boiling water and let sit for one hour. Then, you drain off most of the water and blend. That’s it.
This is a great way to use up those last tomatoes out of the garden. And prolong your summer – at least in your mouth.
NO COOK TOMATO SOUP (SALMOREJO)
Prep time 10 minutes
Serves 4 to 6
2 slices crusty bread or dinner rolls, torn into pieces
2 lbs ripe tomatoes, quartered
3 cloves garlic
3 tablespoons of salt
1/2 sweet onion, such as Visalia or Walla Walla, cut into chunks
1/2 cup extra virgin olive oil
2 tablespoons sherry vinegar
Up to one teaspoon of sugar or honey (optional)
Feta cheese and parsley for garnish
Place the bread, tomato, garlic, salt and onion in a large pan. Cover with boiling water. Let sit one hour.
Drain off liquid, reserving one cup. Place pan contents in a blender with the one cup of reserved liquid. Blend until very smooth. While blender is on, stream in the oil and vinegar. Taste and add a little additional salt and some sugar or honey taste.
Serve warm or at room temperature.
- 2 slices crusty bread or dinner rolls, torn into pieces
- 2 lbs ripe tomatoes, quartered
- 3 cloves garlic
- 3 tablespoons of salt
- ½ sweet onion, such as Visalia or Walla Walla, cut into chunks
- ½ cup extra virgin olive oil
- 2 tablespoons sherry vinegar
- Up to one teaspoon of sugar or honey (optional)
- Feta cheese and parsley for garnish
- Place the bread, tomato, garlic, salt and onion in a large pan. Cover with boiling water. Let sit one hour.
- Drain off liquid, reserving one cup. Place pan contents in a blender with the one cup of reserved liquid. Blend until very smooth. While blender is on, stream in the oil and vinegar. Taste and add a little additional salt and some sugar or honey taste.
- Serve warm or at room temperature.
