This chilled, no-cook Spanish soup is similar to gazpacho but blended instead of chopped. Smoked olive oil adds meatiness to the vegetarian dish.
- 2 Pound tomato, halved crosswise
- 4 (1-inch-thick) slice of white bread, such as ciabatta, crusts removed and bread cubed (1 1/2 cups)
- 0.25 tsp finely grated garlic
- 1 Tbsp sherry vinegar
- 0.25 cup smoked olive oil, plus more for drizzling
- kosher salt
- 4 seedless green grape, thinly sliced
- 1 Tbsp roasted almond, chopped
Using a box grater, coarsely grate the cut sides of the tomato halves over a medium bowl until all that remains are the tomato skins; discard the skins. Add the bread cubes and toss with the tomatoes. Transfer the tomato mixture to a food processor and let stand for 15 minutes until the bread is soft.
Pulse the tomato mixture with the grated garlic and vinegar until smooth. With the machine on, gradually add in the 1/4 cup of smoked olive oil.
Strain the salmorejo through a fine sieve into a large bowl and season with salt. Cover and refrigerate until very cold, at least 1 hour or overnight.
Serve the soup in bowls and garnish with the grapes, almonds and a drizzle of smoked olive oil.
Recipe Credit: Kay Chun
Image Credit: Con Poulos