Because many Dutch people stay at home this summer vacation, NU.nl takes you on a journey in your own kitchen. This week a dish from Spain: salmorejo, a cold soup of tomatoes and bread.

  • Preparation time: 15 minutes
  • Type of meal: starter
  • Country: Spain
  • Number of persons: 4 

The travel advice for Spain is now yellow. This means that holiday trips are in principle allowed, but that there are risks. Those who prefer to stay at home can still get Spain a little at home by preparing a dish from the Spanish kitchen. This cold bread and tomato soup is great for summer days. The bread makes it thicker and creamier than gazpacho.

Ingredients for Spanish salmorejo. (Photo: Andrea Tegel)

Ingredients for Spanish salmorejo (cold tomato soup)

  • 10 ripe vine tomatoes
  • 125 milliliters of good extra virgin olive oil
  • 2 garlic cloves, minced
  • inside of 1 small baguette
  • 1 tablespoon of red wine vinegar (sherry vinegar is even better)
  • 2 eggs
  • 4 slices of serrano ham

How to make Spanish salmorejo (cold tomato soup)

  • Start skinning the tomatoes. Bring a pan of water to a boil for this. Also prepare a large bowl of ice cold water. Cut the tomatoes crosswise on the side of the crown. Slide them into the water using a spoon or skimmer. After thirty seconds, carefully remove the tomatoes from the boiling water and transfer them to the bowl of ice water.
  • Peel the skins of the tomatoes, cut them into quarters and remove the green crowns.
  • Put the tomato pieces in a blender or food processor and grind them completely.
  • Add the inside of the baguette to pieces, along with the garlic, vinegar and a pinch of salt.
  • Grind until everything is completely fine. Then, while the machine is running, slowly add the olive oil. Put the salmorejo in the refrigerator to get completely cold.
  • Meanwhile, boil the eggs in ten minutes. Peel them and cut into cubes. Also cut the serrano ham into cubes.
  • For croutons, tear the crust of the baguette and mix with a dash of olive oil, salt and pepper. Bake them crispy in the frying pan or put them in an oven at 200 degrees for ten minutes.
  • Serve the soup with the egg, the serrano ham and the croutons.
  • Enjoy your meal!