Spanish Cold Tomato Soup (Salmorejo)

A summer soup that will turn you into a fan of gazpacho. Salmorejo, a Spanish cold tomato soup recipe, made with a medley of tomatoes, olive oil and bread. Liven up your leftovers with this flavorful soup made from mostly pantry staples.

Everyone has their own favorite kitchen staples. The foods you regularly purchase to make sure to have in stock. When determining what to keep in your stockpile, think of nutrient dense foods that will keep you satisfied and add flavor to a dish. Many of the foods in this tomato soup recipe are good options. Such as the whole wheat bread, eggs, olives, almonds, onion and garlic plus the pantry items.

Turn Leftovers into Tomato Soup

This tomato soup is also good a option if you find your kitchen full of leftovers you do not want to see go to waste. Got leftover challah bread or the ends of sandwich bread nobody wants to eat? What about mushy tomatoes that you need to cook first? Turn them into this easily assembled and flavorful tomato gazpacho styled soup. In under an hour you can have this healthy meal option to keep in the refrigerator and enjoy anytime. With no need to reheat, this soup also makes as easy travel lunch option.

Ingredients

Tomatoes – use the small oval shaped Roma/plum tomatoes. These have fewer seeds & less water, making them a good choice for cooking in sauces or in this case soup. If you have other tomatoes in your kitchen that need to be cooked with, add those in too.

Onion – 1 small

Oil – both to cook the vegetables and to add in to flavor the soup. 

Bread – this helps thicken the soup & give it texture. You can use pre-sliced pieces or leftovers from a whole loaf of bread. Save your breakfast scraps if you’re cutting the crust off your child’s bread.

Another option it to use bread crumbs. You’ll need anywhere from ⅔ a cup to 1½ cups, depending on the brand you use and the texture you want in your soup. I recommend adding bread crumbs in gradually to decide.

If you want to keep this soup gluten free, you can substitute the bread with 1-2 cups of chickpeas.

Almonds – this also contributes to the texture of the soup. Including some protein and healthy fast too. Leave it out for a nut free version or substitute with beans.

Stock or water – use a store bought or homemade vegetable broth. Substitute with water if necessary.

Seasoning – salt, pepper, red pepper flakes, garlic cloves, rice wine vinegar

Toppings – possible the best part of this soup. Before serving, choose your garnish: hard boiled eggs, olives, tuna fish or anchovies.

Do I need to cook this tomato soup?

While you do not need a pot simmering over the stove to cook this soup, you do need to roast the vegetables before blending. Cooking them first helps develop more flavor. Helping the final dish taste more like a soup than a salsa.

What kitchen tools do I use?

A blender or food processor to process the liquid and vegetables into a smooth soup. You’ll also need a sheet pan to roast the vegetables first. Though not necessary, a kitchen scale is helpful in measuring out the ingredients.

Can I make this soup with an immersion blender?

Yes, blending it with one should be possible. However grinding up the almonds into crumbs will be difficult that way. Either skip adding them or replace with some almond meal or flour. 

Due to the design of handheld immersion blenders, some of the vegetables could get stuck inside while blending. Check to make sure it’s all clear while using it. It might also be helpful to cut the vegetables and bread into smaller pieces.