-
-
My review
Salmorejo (Spanish Chilled Tomato Soup)
Luis Luna
"Originally from Andalusia, this chilled Spanish soup is now enjoyed all over Spain. Similar to gazpacho, this deliciously different soup makes a spectacular summer starter or light lunch."
Added to shopping list.
Go to shopping list.
Ingredients
4 h 15 m servings 781Original recipe yields 4 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Place tomatoes in the bowl of a food processor; pulse until pureed. Add bread, garlic, salt, and vinegar and pulse until chopped. Pour olive oil in slowly, with the processor running, until soup is smooth. Chill in the refrigerator for 4 hours for best flavor.
- Serve chilled tomato soup sprinkled with serrano ham and eggs.
You might also like
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 2Most helpful
Most positive
Least positive
Newest
3/27/2020
I made it, I didn't really like it. It was way too oily and VERY acidic. I did accidentally pour in the olive oil with everything else instead of pouring it in slowly, so that may have had an ef...