Salmorejo – Recipe!

When the fall weather is still warm or you just want to take advantage of some late-harvest tomatoes — a bowl of Salmorejo or chilled tomato soup is the answer.

Salmorejo is a Spanish tomato soup that’s super simple to put together in a food processor or blender.  Sweet heirloom or large red tomatoes are coarsely grated into pulp on a box grater, removing any skins.  This sweet and spectacular juice and pulp is pulverized with a white roll or a couple of slices of bread, along with a clove of garlic and some salt, pepper, and smoked paprika.  Olive oil is sometimes added for richness or as I did in this recipe, drizzled over top.

I enjoy the freshness of cold tomato soup on a warm fall evening.  It also makes a nice appetizer to serve before dinner.  Chopped almonds finish the soup and create a simple crunch to contrast that gorgeous creamy tomato soup.

Ingredients

4 large heirloom or red tomatoes

1 white roll or 2 slices white bread

1/2 clove garlic

1 teaspoon salt

1 teaspoon granulated sugar

1/4 teaspoon smoked paprika

1/8 teaspoon black pepper

olive oil for drizzling over top

2 tablespoons almonds, chopped finely

(Serves 4)

To Prepare:

1. In a large shallow bowl, grate tomatoes on a box grater, removing skins  as you grate.
2. Add tomatoes and juices to food processor or blender.  Tear roll or bread over tomatoes and allow to rest for 10 minutes.
3. Add garlic, salt, sugar, paprika, and pepper, pulverize until creamy smooth, about 5 minutes.
4. Pour into a pitcher so it’s easy to pour into bowls.  Store in refrigerator or enjoy immediately.  Top each bowl with drizzle of olive oil and chopped almonds.  Enjoy!