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.
Amazing refreshing dish for the summer!
