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Salmorejo--Chilled Tomato Soup
Sunny summer days call for this classic Spanish Chilled Tomato Soup, called Salmorejo in Spain.
Course
Soups and Chowders
Cuisine
Spanish
Diet
Gluten Free
Prep Time
1
hour
hour
15
minutes
minutes
Total Time
1
hour
hour
15
minutes
minutes
Servings
8
Calories
154
kcal
Author
Elaine
Ingredients
3
tablespoon
sea salt
8
plum tomatoes,
cored, seeded and halved
1
clove
garlic,
crushed
1
baguette,
(about 10 oz.) gluten-free
½
small yellow onion,
coarsely chopped
1
cup
olive oil
extra virgin
2
tablespoon
sherry vinegar
black pepper,
freshly ground
¼
cup
shredded Serrano or Iberico ham,
shredded for garnish
2
hard-boiled eggs,
optional, chopped for garnish
Instructions
Core and seed the tomatoes and put them in a large bowl with the salt, garlic, sliced or torn baguette and chopped onion.
Cover with boiling water and let it sit for an hour.
Strain the mixture through a sieve, reserving 1 cup of the liquid.
Put the reserved liquid in the blender.
Squeeze out the bread mixture with your hands and add it to the blender.
Add the oil and vinegar and blend until smooth.
Serve chilled, garnished with a drizzle of olive oil, some shredded ham, chopped hard-boiled eggs, or a few tiny croutons.
Nutrition
Calories:
154
kcal
|
Carbohydrates:
19
g
|
Protein:
7
g
|
Fat:
6
g
|
Saturated Fat:
1
g
|
Cholesterol:
49
mg
|
Sodium:
2931
mg
|
Potassium:
207
mg
|
Fiber:
2
g
|
Sugar:
2
g
|
Vitamin A:
581
IU
|
Vitamin C:
9
mg
|
Calcium:
40
mg
|
Iron:
1
mg