Almond salmorejo soup
- August 2019
- Serves 4-6
- 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.
- 32.8g (4.8g saturated)
- 12g (4.2g sugars)
- 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
- 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.
- 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.
- 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.
- 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).
- 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.
Complete the recipe to the end of step 4 up to 1 day ahead and keep in the fridge.
Jamón ibérico is a high-quality cured ham from Spain. Find it in large supermarkets and delis.
A bone-dry pale fino or manzanilla sherry straight from the fridge is ideal with the salmorejo.
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