Spanish Chilled Tomato Soup (Salmorejo)
Stacey Hawkins
4
15 minutes
5 minutes
Spanish
Soup
When summer tomatoes are overflowing, turn them into something extraordinary with this creamy Spanish cold soup, Salmorejo. Silky smooth and decadently delicious, it’s the elegant cousin of gazpacho—thicker, richer, and bursting with garden-fresh tomato flavor.
Perfect as a light meal, appetizer, or refreshing starter, this chilled soup is elevated with Stacey Hawkins’ signature seasonings, making it quick, easy, and absolutely unforgettable. Top with chopped egg, crisp ham, or fresh herbs, and you’ve got a restaurant-worthy dish in minutes. Different, decadent, and downright delicious—this Salmorejo is the ultimate summer shortcut.
Happy Cooking~
Stacey
Ingredients
- 6 medium size garden tomatoes
- 1 medium-sized stale baguette (or other light colored stale bread)
- 1 T Stacey Hawkins Garlic and Spring Onion Blend
- 1 C quality extra virgin olive oil
- 2 tsp apple cider (or sherry) vinegar
- 1 pinch Stacey Hawkins Tangy Lemon Salt
- 2 hard boiled eggs
- 4 T diced serrano or prosciutto ham
Directions
Bring a medium-sized pot of water to a boil. Drop in tomatoes and cook for 30 seconds. Then remove immediately and place in a bowl of ice water to cool briefly. Remove the skins from the tomatoes; they should pop off easily once they are slightly cooled.
Cut out the cores of the tomatoes and put the tomatoes into the blender. Blend on high for about 30 seconds until smooth.
Pull out the soft center from the baguette or other bread. You’ll need 2-3 C of small bread pieces.
Add 2 C bread to the blender and let it just sit there for 5 minutes. Add the vinegar, Tangy Lemon Salt & Garlic, and Spring onion to the blender. Blend 3-4 minutes on high until the soup is very smooth. After doing this, evaluate the thickness of the soup. If you’d like it thicker, add some additional bread and blend until the desired consistency is met.
With the blender running on medium, drizzle the olive oil into the soup through the hole on top of the blender cover. Add one hard-boiled egg and blend until incorporated. Once done, taste test and add additional sherry, salt, or vinegar as desired.
Chill the soup until you’re ready to serve. Serve chilled in small bowls, garnished with diced hard-boiled egg and diced ham. Stale bread makes for great crotons to throw on the top as well.* Enjoy!
