- 1 cup Almondsblanched
- 1 â…“ lbs Tomatoesripe
- 3 ½ oz White breadcrusts removed, torn
- 1 clove Garlicsliced
- â…” cup Olive oilextra-virgin, plus more for serving
- 1 ¼ cups Watericed
- 2 tbsp Sherry vinegar
- Saltto taste
- Black pepperto taste
- 3 Hard-boiled eggspeeled and roughly chopped
- 4 oz Jamón ibéricotorn
- Parsleyleaves, for garnish
Almond Salmorejo Soup
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:
Steps to make Almond Salmorejo Soup
1 | Toast almonds | 10 |
2 | Blanch tomatoes | 1 |
3 | Peel and chop tomatoes | 3 |
4 | Soak bread | 1 |
5 | Blend almonds | 1 |
6 | Add garlic | 1 |
7 | Add bread | 1 |
8 | Add tomatoes | 2 |
9 | Season | 1 |
10 | Add oil, vinegar, and water | 2 |
11 | Serve | |
Recipe Reviews
Amazing refreshing dish for the summer!
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