I am not the biggest fan of soups, to be honest. In Germany, we even have a name for people like me based on a fairytale – “Suppenkasper”. The translation would be more or less a “soup clown”. Not very flattering ;P Well… it’s actually only a specific type of soups I don’t like. This delicious Salmorejo Cordobés, a cold Spanish tomato, and bread soup, I love very much. It’s the best thing to make and eat on a hot summer day. So refreshing!
When it comes to soup, I actually love everything, except those thin watery soups with maybe a dumpling or two in it. Just not my “jam” ;) I prefer rich and creamy soups that are loaded with veggies, meat, and stuff like that. Basically, everything that could also be described as a stew ;) In summer probably not the best. Nobody wants to eat a bowl of hot liquid when it’s hot and sunny outside. A cold soup is much better on those days…
Salmorejo is a classic cold soup that is served as an appetizer on a hot summer day in Spain. Even though people say it’s a soup, it’s actually more like porridge. Cold, delicious but very thick. The bread added to the mix gives the soup the thick consistency.
The recipe is quite simple and similar to what’s served in Spain. Salmorejo and Gazpacho are two all-time favorites in our house in summer and we eat them both quite a lot. You can make both soups in larger quantities and store leftover soup in the fridge for the next day (or even days). We have a bottle of soup almost all the time in the fridge – just in case someone needs a little refreshment. A little glass of soup will cool you down instantly ;)
INGREDIENTS / ZUTATEN
7 oz. (200g) white bread (crust removed), sliced
35 oz. (1 kg) fresh tomatoes, peeled, deseeded & chopped
2-4 garlic cloves, chopped
2-3 tbsp. white balsamic vinegar
1/3 cup (80ml) extra virgin olive oil
salt, pepper
2 hard-boiled eggs, chopped
some shredded Serrano ham
some extra olive oil for drizzling
200g Weißbrot (ohne Kruste), in Scheiben geschnitten
1kg frische Tomaten, geschält, entkernt & gewürfelt
2-4 Knoblauchzehen, gehackt
2-3 EL weißer Balsamico Essig
80ml Olivenöl Extra Vergine
Salz, Pfeffer
2 Eier, hartgekocht & gewürfelt
etwas zerkleinerter Serrano Schinken
etwas zusätzliches Olivenöl zum Beträufeln
DIRECTIONS / ZUBEREITUNG
2. Wash, dry, and peel the tomatoes. Remove the watery insides including seeds and cut the rest into small pieces. Peel the garlic and cut it into small pieces. Add both to the food processor, as well as the vinegar. Mix on high until everything is combined and smooth. While the food processor is running, slowly add the olive oil and mix in. When everything is well combined season well with salt and pepper. The soup should be quite thick but if you like it thinner you can add some water and mix it in.
3. Chill the soup for at least 1 hour. Serve with some chopped hard-boiled eggs and shredded ham, and drizzle with some more oil. The soup is a great starter on a hot summer day!
Note: If you do not like garlic that much you should add less. The raw garlic in the soup can be quite pungent and sharp. So be warned ;)
2. Tomaten waschen, trocknen und schälen. Wenn man die Tomaten vorab mit kochendem Wasser überbrüht und dann abschreckt, löst sich die Schale leichter. Das wässrige Innere der Tomaten, einschließlich der Kerne, entfernen und das Fruchtfleisch in kleine Stücke schneiden. Den Knoblauch schälen und in kleine Stücke schneiden. Beides zum Brot dazugeben, ebenso den Essig und dann auf höchster Stufe mixen, bis alles fein zerkleinert und ein dickflüssiger Brei entstanden ist. Während die Maschine noch mix, das Öl langsam dazugießen und untermixen. Sobald alles gut vermengt ist, mit Salz und Pfeffer würzen. Die Suppe ist i.d.R. recht dickflüssig – wer es etwas “dünner” mag, kann noch etwas Wasser unterrühren.
3. Die Suppe sollte bis zum Servieren mindestens 1 Stunde lang gekühlt werden. Traditionell isst man Salmorejo mit gehackten, hartgekochten Eiern und Serrano Schinken. Noch etwas Olivenöl darüber träufeln und schon hat man eine leckere Vorspeise oder Zwischenmahlzeit für einen warmen Sommertag!
Tipp: Wer nicht so der Knoblauch Fan ist, sollte hier weniger verwenden. Dadurch, dass er hier roh verwendet wird, ist er etwas schärfer und stärker im Geschmack.
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Here is a version of the recipe you can print easily.
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Salmorejo Cordobés (Tomato & Bread Soup)
- Prep Time: 00:15
- Cook Time: 00:00
- Total Time: 01:15
- Yield: 4 1x
- Category: Soup
- Cuisine: Spain
Description
Salmorejo Cordobés is a typical cold summer soup served in Spain. Very refreshing on a hot summer day and extremely delicious! So good!
Ingredients
7 oz. (200g) white bread (crust removed), sliced
35 oz. (1 kg) fresh tomatoes, peeled, deseeded & chopped
2–4 garlic cloves, chopped
2–3 tbsp. white balsamic vinegar
1/3 cup (80ml) extra virgin olive oil
salt, pepper
2 hard-boiled eggs, chopped
some shredded Serrano ham
some extra olive oil for drizzling
Instructions
1. Remove the crust from your bread. Place in a bowl and fill up with water so the bread is covered completely. Let soak for about 5 minutes, then remove and squeeze out most of the water. Place in the bowl of a food processor.
2. Wash, dry, and peel the tomatoes. Remove the watery insides including seeds and cut the rest into small pieces. Peel the garlic and cut it into small pieces. Add both to the food processor, as well as the vinegar. Mix on high until everything is combined and smooth. While the food processor is running, slowly add the olive oil and mix in. When everything is well combined season well with salt and pepper. The soup should be quite thick but if you like it thinner you can add some water and mix it in.
3. Chill the soup for at least 1 hour. Serve with some chopped hard-boiled eggs and shredded ham, and drizzle with some more oil. The soup is a great starter on a hot summer day.
Notes
If you do not like garlic that much you should add less. The raw garlic in the soup can be quite pungent and sharp. So be warned ;)
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I love my job, but in between I love to bake and try new things in the kitchen. A lot of my friends and colleagues encourage me to bake - for a very simple reason: they get the leftovers - and it seems they like it most of the time ;) 
