Almond salmorejo soup

Almond salmorejo soup
  • Serves icon Serves 4-6
  • Time icon Hands-on time 30 min, oven time 6-8 min, simmering time 7 min

Salmorejo is a tomato-based Spanish soup from Andalucía, served chilled. You can make a big jug of it and keep it in the fridge for a speedy lunch; it’s especially good on a hot day.

Or, for something equally as refreshing in the summer, try our gazpacho soup recipe.

Nutrition: PER SERVING (FOR 6)

Calories
408kcals
Fat
32.8g (4.8g saturated)
Protein
15.5g
Carbohydrates
12g (4.2g sugars)
Fibre
1.6g
Salt
1.2g
Calories
408kcals
Fat
32.8g (4.8g saturated)
Protein
15.5g
Carbohydrates
12g (4.2g sugars)
Fibre
1.6g
Salt
1.2g

Ingredients

  • 100g blanched almonds
  • 
600g ripe tomatoes
  • 
100g good-quality white bread, crusts removed, torn into chunks
  • 
1 garlic clove, finely chopped
  • 
150ml extra-virgin olive oil, plus extra to serve
  • 
300ml iced water
  • 
2 tbsp sherry vinegar
  • 
3 medium free-range eggs
  • 
100g jamón ibérico (see Know-how), sliced/chopped
  • 
Chopped flatleaf parsley to serve

You’ll also need

  • Food processor or blender

Method

  1. Heat the oven to 180°C/160°C fan/gas 4. Put the almonds on a small tray and toast in the oven for 6-8 minutes until very lightly golden. Remove and set aside to cool.
  2. Score a cross on the tops of all the tomatoes, put in a large heatproof bowl and pour over just-boiled water to cover. Leave for a few minutes, drain well, peel away the skins, then roughly chop. Put the bread in a bowl of cold water to soak, then set aside.
  3. Put the cooled almonds in a food processor or blender and whizz until finely ground. Add the garlic and pulse a few times. Squeeze the water out of the soaked bread and add the bread to the processor, whizzing until smooth. Add the chopped tomatoes and whizz again to form a thick, creamy soup.
  4. Season generously with salt and pepper then, with the motor running, slowly pour in the olive oil, followed by the iced water and → finally the sherry vinegar. Adjust the seasoning and vinegar to taste. You may also need to add more water to get a consistency you like. Keep the salmorejo covered in the fridge until needed (see Make Ahead).
  5. To serve, bring a small pan of water to the boil, lower the eggs into the water and simmer for 7 minutes. Drain, run under cold water to cool, then peel and roughly chop. Serve the chilled soup in bowls with a few ice cubes, if you like. Drizzle with extra-virgin olive oil, then top with the eggs, jamón and parsley.

delicious. tips

  1. Complete the recipe to the end of step 4 up to 1 day ahead and keep in the fridge.

  2. Jamón ibérico is a high-quality cured ham from Spain. Find it in large supermarkets and delis.

  3. A bone-dry pale fino or manzanilla sherry straight from the fridge is ideal with the salmorejo.

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