Salmorejo

September 7, 2020

This recipe is from Ina Garten's new book Modern Comfort Food, which is being released on October 6, 2020.

Salmorejo is a purée made from tomatoes, red peppers, bread, olive oil and garlic, originating from Cordoba in Andalucia, southern Spain. It is the perfect thing to make using any tomatoes from your garden. This cold soup is so light and refreshing.

Prep: 15 mins

Ingredients

2 pounds large ripe 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

½ cup red onion, chopped

3 large garlic cloves

½ cup tomato purée, such as passata di pomodoro

2 tablespoons good sherry vinegar

Kosher salt and freshly ground black pepper

¾ cup good olive oil, plus extra for serving

Toasted Croutons, for serving (recipe follows)

Cherry tomatoes, halved, for serving

Julienned fresh basil, for serving

Flaked sea salt, such as Maldon, for serving

Toasted Croutons

Good olive oil, such as Olio Santo

2½ ounces country white bread, crusts removed and ½-inch diced

Kosher salt and freshly ground black pepper

Directions

1Place the chopped fresh tomatoes, bread, bell peppers, 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.

2Cover 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.

3Serve cold in large, shallow bowls and top with the croutons, cherry tomatoes, basil leaves, flaked sea salt, and a drizzle of olive oil.

Toasted Croutons (Makes 1 cup croutons)

1Pour 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.

Note

1As tomatoes are the main ingredient, try to use summer or farm stand tomatoes.

Modern Comfort Food, by Ina Garten, October 2020.

close full screen

00:00