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Salmorejo – Spanish Chilled Tomato Soup

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When you get towards your late twenties, certain things like going out for dinner at nine thirty in the evening or staying out until midnight on a Monday are not even registered thoughts because you know your job will be unbearable thanks to a lack of sleep the following morning.

Here in London it is peak tourist season and somehow thanks to my youthful life I manage to continue making friends who are passing through for a short time and all are in their early twenties who care more for life experiences than sleep and how you’ll feel in the morning (usually because they’re on vacation they get to sleep in).

So on Monday in unusual fashion I gave in to the peer pressure of staying on for a drink after dinner and before I knew it I was walking in the door of my apartment at midnight. Midnight on a Monday.

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I know, in Spain eating dinner at nine thirty at night is standard, but so are siestas. And currently London is as hot as a Spanish spring where taking the bus is a much smarter way to get around with the tube being an unbearable sauna. It’s so hot that walking to work makes you beg for a cup of ice upon arrival into the office.

Siestas happen all over this country

Siestas happen all over this country

With the sun setting it is dinner time

With the sun setting it is dinner time

So in favor of dinner in the Spanish way here is a soup that you can make without touching the stove. It’s filling to the point that eating a bowl of Salmorejo for lunch keeps me satisfied most of the afternoon. The Spanish have it right and this recipe proves it.

Salmorejo/Spanish Chilled Tomato Soup
Adapted from Saveur.com
Serves 6

Ingredients:
8 plum tomatoes, halved, cored and seeded
1 small baguette, cut into pieces
1/2 small onion
1 garlic clove
1 cup olive oil
4 tablespoons sherry vinegar
Serve with finely chopped parma ham and hard boiled eggs

Directions:
Place the tomatoes, baguette, onion and garlic clove in a large bowl. Cover with boiling water and set aside for an hour.

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Drain the mixture, keeping one cup of the water aside.

Place the tomatoes, onion, garlic, olive oil and vinegar in a blender and combine until smooth.

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Squeeze the baguette pieces of water and add to the blender along with salt and pepper and combine until smooth.

Pour into serving dishes, add the ham and eggs.

Serve.

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Salmorejo – Spanish Chilled Tomato Soup

Serving Size: 6

Salmorejo – Spanish Chilled Tomato Soup

Ingredients

  • 8 plum tomatoes, halved, cored and seeded
  • 1 small baguette, cut into pieces
  • 1/2 small onion
  • 1 garlic clove
  • 1 cup olive oil
  • 4 tablespoons sherry vinegar
  • Serve with finely chopped parma ham and hard boiled eggs

Instructions

  • Place the tomatoes, baguette, onion and garlic clove in a large bowl. Cover with boiling water and set aside for an hour.
  • Drain the mixture, keeping one cup of the water aside.
  • Place the tomatoes, onion, garlic, olive oil and vinegar in a blender and combine until smooth.
  • Squeeze the baguette pieces of water and add to the blender along with salt and pepper and combine until smooth.
  • Pour into serving dishes, add the ham and eggs.
  • Serve.
  • Notes

    Adapted from Saveur.com

    http://roamingtaste.com/salmorejospanish-chilled-tomato-soup/

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