Summer is the time when vine ripened tomatoes are plentiful. If you’re lucky, these red beauties are growing in your own garden. (I’m so jealous!)
There are many ways to enjoy fresh tomatoes, but I want to encourage you to try this extremely fast and easy Spanish chilled tomato soup called SALMOREJO.
Bonus: No cooking involved!
NOTE: This soup is really not meant as a meal – more of a refreshing something to tide you over, or a starter for the meal. The olive oil makes it very rich, even though the consistency is thin-ish.
SALMOREJO – makes about 6 cups
- about 3 lbs fresh tomatoes
- about 5 cups (8 oz) French bread, torn into 1″ pieces (leave the crust on)
- 1 clove garlic, cut into thin slices
- 3/4 tsp salt
- 1/2 cup extra virgin olive oil
- 1 T red wine vinegar (or sherry vinegar)
- 2 hard boiled eggs, chopped, for garnish
Cut washed tomatoes into quarters – no need to remove core or skin. Place in blender.
Purée tomatoes. Place a large sieve over a bowl and pour in the tomatoes. 
Using a spatula or large spoon, slowly stir the purée until all that remains in the sieve is a pulpy mash – this can take 5-10 minutes. Discard mash into your compost pile or down the drain.
Put about 4 cups of the bread into the empty blender. Pour the strained tomatoes back into the blender. Let set for about 15-20 minutes to wet and soften the bread.
Add in the garlic, salt, olive oil, and vinegar. Blend until puréed. Add in more bread to thicken, as needed.
Taste and adjust seasoning. Serve either chilled or at room temperature, topped with chopped hard boiled eggs.
