This Almond Salmorejo Soup is one of the best cold soup recipes for summer! It is almost a no-cook dish for busy weeknights and sweltering days. This cold and creamy Spanish tomato soup brings the refreshment we all crave in summer. Top this satisfying bowl of soup with chopped boiled eggs and jamón ibérico and garnish with fresh parsley leaves and a drizzle of extra-virgin olive oil. Cool down and feel refreshed!
Since tomatoes are the star of this recipe, pick the best! Make sure you choose ripe, juicy, and the most flavorful tomatoes you can find. Tomatoes vary in acidity and sweetness, so taste your soup as you go and feel free to add more sherry vinegar and seasoning to suit your taste. This recipe calls for jamón Ibérico, a high-quality cured Spanish ham, which can be found in supermarkets and deli departments. You can easily make this salmorejo recipe vegetarian, though. Simply omit the pork.
To make the Almond Salmorejo Soup, you will need the following ingredients:
Preheat the oven to 320 °F. In an oven-proof pan, place 1 cup blanched almonds and toast in the oven for 6-8 minutes until just lightly golden. Set aside to cool.
Meanwhile, use a sharp knife to score a cross on the bottom of each tomato and place them in a pot. Cover with just-boiled hot water and leave for 1 minute.
Drain well, peel the skin off the tomatoes and then roughly chop them.
In a small bowl of cold water, soak 3 ½ ounces white bread and set aside.
In a blender, add toasted and cooled almonds and blend until finely ground.
Add 1 sliced garlic clove and pulse a few times.
Squeeze the water out of the bread then add the bread to a blender, blend until smooth.
Add in chopped tomatoes and blend until the mixture is thick and creamy.
Season with salt and black pepper to taste.
With the motor running, pour in ⅔ cup olive oil, iced water, and 2 tablespoons sherry vinegar. Taste and adjust the seasoning and vinegar if needed. Add more water to thin the soup if desired. Keep covered in the fridge until ready to serve.
To serve, pour the chilled soup into bowls and drizzle with olive oil. Top with chopped eggs, torn jamón, and parsley leaves. Enjoy!
Make a big jug of this Almond Salmorejo Soup and keep it in the fridge for a speedy dinner on a hot day! Made it? Let us know in the comments below, rate it, and don’t forget to tag a photo #cookmerecipes on Instagram.
OMG, this Almond Salmorejo soup is lit! Made it for a hot day picnic, and it was a hit. Super easy, the flavors popped! Got some fresh tomatoes from the market, and it was a vibe! Can't wait to make it again.
So simple, loved!
Superb! I made this soup for a summer picnic and everyone loved it. The creamy texture and fresh flavors were a hit. Using ripe tomatoes made all the difference, and my wife couldn’t stop eating it! A perfect dish for hot days. Can’t wait to make it again!
So refreshing, yum!
Amazing! I whipped this up for a sunny picnic, and everyone loved it! Super easy to make and so refreshing! It was the hit of the day. Can't wait to make this again for my friends. They will be so proud of my culinary skills!
Superb summer refreshment!
Refreshing! Made this for a summer cookout, and everyone loved it. Perfectly creamy and so simple, will make again.
Super delicious soup!
Super rad soup for summer! I whipped this up on a hot day and my kids loved it. We added some extra tomatoes and it was so refreshing. I even got my husband to try it after a long day. Def making it again.
Superb! I made this Almond Salmorejo Soup for my summer picnic. It was so refreshing and easy to whip up! Everyone loved it, especially with the jamón ibérico on top. A perfect dish for hot days. Thank you for sharing this recipe!
Super tasty soup!
Simplicity at best. I made this soup for a family gathering and everyone loved it. Perfect refresco for hot days, and so easy to prepare. Can't wait to make it again.
Amazing refreshing dish for the summer!
