No Cook Tomato Soup, Spanish Salmorejo
Recipe type: Soup
Cuisine: Spanish
Prep time: 
Total time: 
Serves: 4 to 6
This Spanish Soup is Gazpacho's Creamy Cousin - a summer delight!
  • 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
  1. Place the bread, tomato, garlic, salt and onion in a large pan. Cover with boiling water. Let sit one hour.
  2. 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.
  3. Serve warm or at room temperature.
Recipe by Healthy Family Recipes at