Salmorejo (Silky Spanish Tomato Soup)

Name: Salmorejo (Silky Spanish Tomato Soup)
Prep time: 20 min
Total time: 20 min
Yield: 8
Cuisine: Spanish
Ingredients: 8 pieces Tomato (8 very ripe tomatoes (about 2 pounds)); 1 piece Garlic Clove (1 garlic clove); ½ cup Cannellini Bean (1/2 cup, canned cannellini beans); ½ cup Extra Virgin Olive Oil (1/2 cup plus 2 tablespoons of great quality extra virgin olive oil + Garnish with extra virgin olive oil, fresh chives, chunks of hard boiled eggs, or jamon Iberico); 1 tbsp Sherry Vinegar (1 tablespoon of sherry vinegar (taste if you want more)); ⅓ cup Water (1/3 cup of water or more); 1 tsp Table Salt (Salt (at least 1 teaspoon)); 0 pieces Black Pepper (Freshly cracked pepper)

Salmorejo (Silky Spanish Tomato Soup) - Appetizers (Spanish)

20 minSpanish

Servings8

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Vegetarian
Vegan
Dairy Free
Pescatarian

Steps

1Prep the tomatoes: Cut the tomatoes into wedges. Remove the core where the stem is attached and the seeds as best as possible.
2Blend: Add the tomatoes to a high speed blender along with all other ingredients and ⅓ cup of water. Blend it at the highest speed to make sure everything breaks down and the oil is completely emulsified. It will take a couple of minutes.
3Adjust texture: If it’s too thick, add a couple more tablespoons of water and blend again. If the tomatoes aren’t juicy they will need more water at this point.
4Strain into a large glass bowl using a medium mesh sieve.
5Chill in the fridge for at least 1 hour but best is about 4 hours.
6Serve cold and garnish with one of the suggested garnishes.