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.
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
- In a large shallow bowl, grate tomatoes on a box grater, removing skins as you grate.
- Add tomatoes and juices to food processor or blender. Tear roll or bread over tomatoes and allow to rest for 10 minutes.
- Add garlic, salt, sugar, paprika, and pepper, pulverize until creamy smooth, about 5 minutes.
- 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!