Ina Garten salmorejo is an easy no-cook summer soup her friend Miguel Flores-Vianna first shared with her. She blends ripe tomatoes with bread and peppers into something thicker and creamier than gazpacho, then chills it before serving with homemade croutons.
The bread falls apart in the blender and gives the soup its thick, creamy body without any dairy. Chill it for no longer than two hours before serving, or the olive oil will congeal and turn cloudy.
Source: Modern Comfort Food (2020)
Ina Garten Salmorejo
Course: SoupCuisine: American, SpanishDifficulty: Easy4
servings15
minutes5
minutes560
kcalA smooth, velvety cold tomato soup thickened with crusty bread and finished with sherry vinegar, olive oil, and crispy pan-fried croutons.
Ingredients
2 pounds large ripe red tomatoes, cored and roughly chopped (see note)
1 heaping cup diced country white bread, crusts removed
1 Holland red bell pepper, cored, seeded, and large-diced
1/2 cup chopped red onion
3 large garlic cloves
1/2 cup tomato purée, such as passata di pomodoro
2 tablespoons good sherry vinegar
Kosher salt and freshly ground black pepper
3/4 cup good olive oil, plus extra for serving
Toasted Croutons, for serving
Cherry tomatoes, halved, for serving
Julienned fresh basil leaves, for serving
Flaked sea salt, such as Maldon, for serving
Good olive oil, such as Olio Santo
2 1/2 ounces country white bread, crusts removed and 1/2-inch diced
Kosher salt and freshly ground black pepper
Directions
- Blend the soup: Place the chopped fresh tomatoes, bread, bell pepper, onion, and garlic in the bowl of a food processor fitted with the steel blade or in the jar of a blender and purée until you can only see tiny bits of tomato skins. Transfer the mixture to a large bowl and whisk in the tomato purée, vinegar, 2 teaspoons salt, and 1 teaspoon black pepper. Slowly whisk in the olive oil.
- Chill: Cover and refrigerate the soup for just 2 hours to allow the flavors to blend. If you refrigerate the soup for more than 2 hours, the olive oil will congeal so if you want to prepare the soup ahead, make it without the olive oil, refrigerate, and whisk in the oil just before serving.
- Serve: Serve cold in large, shallow bowls and top with the croutons, cherry tomatoes, basil leaves, flaked sea salt, and a drizzle of olive oil.
- Make the croutons: Pour 2 tablespoons of olive oil in a small (8-inch) sauté pan and heat over medium-high heat until hot but not smoking. Add the bread and sauté, tossing occasionally, for 4 to 5 minutes, until evenly browned. Sprinkle generously with salt and pepper.
FAQs
Can I substitute the sherry vinegar?
Red wine vinegar works in a pinch, but sherry vinegar has a milder, nuttier flavor that blends better with the tomatoes. White wine vinegar is too sharp here. Stick with sherry vinegar if you can find it, because it really makes a difference.
How long does salmorejo keep in the fridge?
Without the olive oil whisked in, the base keeps well for up to 24 hours. Once you add the oil, serve it within about 2 hours, because the oil will start to congeal and the texture changes. Leftovers with oil are still fine to eat the next day, just give them a good whisk before serving.
Can I make salmorejo ahead of time?
Yes, and the trick here is smart: make the whole soup without the olive oil and refrigerate it overnight. Then whisk in the oil right before you serve. The croutons should be made fresh, though, because they go soggy fast.
Do I need a food processor for this recipe?
A food processor or a good blender both work. The goal is to get the mixture smooth enough that you only see tiny flecks of tomato skin. A blender sometimes gets it even smoother, so use whichever you have on hand.
What tomatoes work best for salmorejo?
Use the ripest summer tomatoes you can find, ideally from a farm stand. Since tomatoes are the main ingredient, their flavor carries the whole soup. Pale, off-season tomatoes will give you a bland, flat result that no amount of olive oil can fix.
