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This chilled, no-cook Spanish soup is similar to gazpacho but blended instead of chopped. Smoked olive oil adds meatiness to the vegetarian dish. Slideshow: Incredible Cold Soups 

Kay Chun
June 2013

Gallery

© Con Poulos

Recipe Summary

active:
15 mins
total:
30 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Using a box grater, coarsely grate the cut sides of the tomato halves over a medium bowl until all that remains are the tomato skins; discard the skins. Add the bread cubes and toss with the tomatoes. Transfer the tomato mixture to a food processor and let stand for 15 minutes until the bread is soft.

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  • Pulse the tomato mixture with the grated garlic and vinegar until smooth. With the machine on, gradually add in the 1/4 cup of smoked olive oil.

  • Strain the salmorejo through a fine sieve into a large bowl and season with salt. Cover and refrigerate until very cold, at least 1 hour or overnight.

  • Serve the soup in bowls and garnish with the grapes, almonds and a drizzle of smoked olive oil.

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