Joanne Weir Follow @ChefJoanneWeir

Salmorejo- Spanish Chilled Tomato Soup

Salmorejo- Spanish Chilled Tomato Soup

Serves 6


5 ounces coarse textured white bread, stale for at least 2 to 3 days
3 pounds ripe tomatoes, peeled and seeded
1 clove garlic, minced
1 to 2 tablespoons sherry vinegar
Salt and freshly ground black pepper
1/3 cup extra virgin olive oil
2 hard-boiled eggs, chopped
Extra virgin olive oil as a garnish
Parsley leaves as a garnish


Place the bread in a blender with the tomatoes, garlic, 1 tablespoon of the vinegar, salt and pepper. With the motor running, add the olive oil slowly and blend well for at least 2 to 3 minutes. Chill the soup for at least a couple hours before serving.

Place the soup in bowls and garnish with the eggs, a drizzle of olive oil, and parsley