Ina Garten’s Salmorejo is made with large ripe red tomatoes, country white bread, red bell pepper, red onion, garlic, tomato purée, sherry vinegar, and good olive oil. This delicious Salmorejo recipe creates a refreshing and flavorful cold soup that takes about 2 hours to prepare and can serve up to 6 people.
This Salmorejo Recipe Is From Modern Comfort Food Cookbook by Ina Garten
Ingredients Needed:
- 900g / 2 pounds large ripe red tomatoes, cored and roughly chopped
- 1 heaping cup / about 120g diced country white bread, crusts removed
- 1 Holland red bell pepper, cored, seeded, and large-diced
- 120g / ½ cup chopped red onion
- 3 large garlic cloves
- 120ml / ½ cup tomato purée (such as passata di pomodoro)
- 2 tablespoons good sherry vinegar
- Kosher salt and freshly ground black pepper to taste
- 180ml / ¾ cup good olive oil, plus extra for serving
- Toasted croutons, for serving
- Cherry tomatoes, halved, for serving
- Julienned fresh basil leaves, for serving
- Flaked sea salt (such as Maldon), for serving
How To Make Salmorejo?
- Blend the Vegetables: Place the chopped tomatoes, bread, bell pepper, onion, and garlic in a food processor or blender. Purée until the tomato skins are barely visible.
- Mix Ingredients: Transfer the mixture to a large bowl. Whisk in the tomato purée, sherry vinegar, 2 teaspoons salt, and 1 teaspoon black pepper. Slowly whisk in the olive oil.
- Chill: Cover and refrigerate the soup for 2 hours to let the flavors meld. For longer storage, omit the olive oil before chilling and add it just before serving.
- Serve: Serve the soup cold in shallow bowls. Top with croutons, cherry tomatoes, basil leaves, flaked sea salt, and a drizzle of olive oil.
Recipe Tips:
- Use Ripe Tomatoes: Use fully ripe tomatoes for the best taste. They make the soup naturally sweet and rich.
- Remove Bread Crusts: Take off the crusts from the bread to keep the soup smooth.
- Add Olive Oil Last: If making ahead, don’t add the olive oil until right before serving. This stops it from getting thick in the fridge.
- Chill for Full Flavor: Chill the soup for 2 hours so the flavors mix well.
- Top Freshly: Add croutons, cherry tomatoes, basil, and flaked sea salt just before serving to keep them fresh.
How To Store Leftovers?
- Refrigerate: First, let the leftover Salmorejo cool to room temperature. Then, transfer it to an airtight container and refrigerate. It will keep well in the fridge for up to 3 days.
Nutrition Facts
Serving Size: 1 cup (approximately 240 ml)
- Calories: 230
- Total Fat: 19g
- Saturated Fat: 2.5g
- Cholesterol: 0mg
- Sodium: 450mg
- Potassium: 450mg
- Total Carbohydrate: 16g
- Dietary Fiber: 3g
- Sugars: 7g
- Protein: 3g
Try More Ina Garten Recipe:
- Ina Garten Maine Lobster Stew
- Ina Garten Baked Fish Chowder
- Ina Garten Chicken In A Pot With Orzo
- Ina Garten Ultimate Beef Stew
Ina Garten Salmorejo
Description
Ina Garten’s Salmorejo is made with large ripe red tomatoes, country white bread, red bell pepper, red onion, garlic, tomato purée, sherry vinegar, and good olive oil. This delicious Salmorejo recipe creates a refreshing and flavorful cold soup that takes about 2 hours to prepare and can serve up to 6 people.
Ingredients
Instructions
- Blend the Vegetables: Place the chopped tomatoes, bread, bell pepper, onion, and garlic in a food processor or blender. Purée until the tomato skins are barely visible.
- Mix Ingredients: Transfer the mixture to a large bowl. Whisk in the tomato purée, sherry vinegar, 2 teaspoons salt, and 1 teaspoon black pepper. Slowly whisk in the olive oil.
- Chill: Cover and refrigerate the soup for 2 hours to let the flavors meld. For longer storage, omit the olive oil before chilling and add it just before serving.
- Serve: Serve the soup cold in shallow bowls. Top with croutons, cherry tomatoes, basil leaves, flaked sea salt, and a drizzle of olive oil.
Notes
- Use Ripe Tomatoes: Use fully ripe tomatoes for the best taste. They make the soup naturally sweet and rich.
- Remove Bread Crusts: Take off the crusts from the bread to keep the soup smooth.
- Add Olive Oil Last: If making ahead, don’t add the olive oil until right before serving. This stops it from getting thick in the fridge.
- Chill for Full Flavor: Chill the soup for 2 hours so the flavors mix well.
- Top Freshly: Add croutons, cherry tomatoes, basil, and flaked sea salt just before serving to keep them fresh.
Ina Garten Salmorejo