Another traditional Spanish summer soup, perfect for using up day-old bread, and celebrating the arrival of summer’s juicy tomatoes. It is even simpler than gazpacho, as it is based just on tomatoes, so it is important to be generous with the oil and vinegar, and sparing with the garlic – which will become stronger in flavour the longer you leave it to stand– and salt. It can be garnished with diced ham and hard boiled egg (and even better with a cold glass of sherry).
- 250 g day-old bread (without the crusts)
- 5 tablespoons virgin olive oil 105 ml
- 800 g ripe tomatoes
- 2 cloves of garlic or to taste
- 200 ml iced water (plus the water needed to soak the bread)
- Salt to taste
- 4 tablespoons vinegar or taste 60 ml
Step by step preparation
- Remove the crusts, cut the bread into 3 or 4 pieces and soak in water. When soaked, drain well to remove excess water.
- Remove the stem part of the tomatoes and cut them into 8 pieces. Place the blade attachment in the workbowl. Add the tomatoes, wet bread, garlic, a little salt and vinegar. Set for 1 minute 30 seconds at speed 10 and close.
- Open the Chefbot, add the water, set for 20 seconds at speed 10 and close.
- Open the Chefbot, taste the salmorejo and add more salt or vinegar if needed. Set 1 minute at speed 10 and close.
- During this minute, open the feed tube and pour in the oil in a fine stream to emulsify.
- Open the Chefbot and, with the help of the spatula, pour the salmorejo into a container or a cooking pot (in this case, cover with plastic wrap). Leave to chill in the fridge at least two hours before use.