Recipes
Spiced Salmorejo
Serves 4
| Prep Time: 5 mins
| Cook Time: 25 mins
| Total Time: 45 mins
You may need: Gazpacho Spice
Discover The Recipe
When you think of cold soups, Spanish Gazpacho is probably top of mind. And we have GREAT gazpacho recipes to try like this Spiced Green Gazpacho. But there's another delightful Spanish cold soup called spiced Salmorejo (sal-more-RAY-ho) from Andalusia in the south of Spain. Córdoba, a major city in Andalusia, is an ancient city with evidence of settlements dating to at least the 8th century BC. Córdoba has the highest average summer temperatures of any city in Europe with average daytime highs running close to 100 deg F (37 deg C) in July and August. Andalusians and, frankly, all Spaniards, enjoy cold, satisfying soup to cool down on the hottest summer days.
Our Spiced Salmorejo is a creamy, thick tomato soup with hints of fennel and herbal notes. Salmorejo gets its creamy texture from the emulsion of olive oil and the tomatoes. The thick structure of the soup is created by blending in bread. Now you have a recipe on hand to use up that stale half of a baguette instead of throwing it away! Add some chopped hardboiled egg and ham or bacon and you have a delicious and healthy summer meal that won't bog you down on hot days. For the most authentic taste, don't skip the sherry vinegar which adds a distinct Spanish touch.
Ingredients
5 pounds vine tomatoes, quartered (about 15-16 medium tomatoes)
½ of a large baguette, torn into small pieces
2 small garlic cloves
2 tsp sherry vinegar (or red wine vinegar)
1 Tbsp Piquant Post Gazpacho Spice
½ tsp Kosher salt
1/3 cup extra-virgin olive oil, plus more for drizzling
1 hard-boiled egg, peeled and chopped, optional
1/2 cup chopped bacon or ham, optional
Notes
We recommend vine-ripened tomatoes, and the juicier the tomatoes, the better! If you don’t have tomatoes on the vine, Roma or Heirloom will also work. The better quality tomatoes you use, the better
Our Spiced Salmorejo is perfect for hot summer nights and busy weekdays. Quickly throw everything in the blender, and have a glass of wine while the soup chills.
Have you wondered what to do with a stale baguette? The classic Spanish recipe uses leftover, stale bread!
Optional ingredients add a little character and flavor but don’t sweat it if you don’t have them.
Instructions
In a blender or food processor, add quartered tomatoes and pulse until combined well. Add garlic, bread, vinegar, Piquant Post Gazpacho Spice and salt. Puree until smooth.
Add extra virgin olive oil and puree until well incorporated and thickened.
Cover and refrigerate until the soup is cold, at least 30 minutes.
Serve with chopped boiled eggs and bacon or ham, and toasted baguette slices. Drizzle a little olive oil over each bowl.
Alternatives & Substitutions
If you don’t have sherry vinegar, the popular vinegar made in Sherry, Spain, use red wine vinegar as a substitute. Sherry vinegar is available in major supermarkets or online.
For vegans/vegetarians, omit the egg, bacon and ham garnishes, or try our Spiced Green Gazpacho. Another fantastic vegan recipe featuring Gazpacho Spice is our recipe for Hearts of Palm Ceviche.
For alternative recipes, try using the Gazpacho Spice in this Clam & Chorizo Stew, or make a Gazpacho with Fennel and Cucumber. Spice up some Spanish Rice with 1-2 Tbsp of Gazpacho Spice.
Be sure to leave comments and feedback on your meals and experiments in the comments for others to read.
Post pictures of your masterpiece meal on social media and tag us. We repost!
Spiced Salmorejo
Serves
4
Prep Time
5 mins
Cook Time
25 mins
Total Time
45 mins
Piquant Post spice you'll need: Gazpacho Spice
Ingredients
5 pounds vine tomatoes, quartered (about 15-16 medium tomatoes)
½ of a large baguette, torn into small pieces
2 small garlic cloves
2 tsp sherry vinegar (or red wine vinegar)
1 Tbsp Piquant Post Gazpacho Spice
½ tsp Kosher salt
1/3 cup extra-virgin olive oil, plus more for drizzling
1 hard-boiled egg, peeled and chopped, optional
1/2 cup chopped bacon or ham, optional
Instructions
In a blender or food processor, add quartered tomatoes and pulse until combined well. Add garlic, bread, vinegar, Piquant Post Gazpacho Spice and salt. Puree until smooth.
Add extra virgin olive oil and puree until well incorporated and thickened.
Cover and refrigerate until the soup is cold, at least 30 minutes.
Serve with chopped boiled eggs and bacon or ham, and toasted baguette slices. Drizzle a little olive oil over each bowl.
Notes
We recommend vine-ripened tomatoes, and the juicier the tomatoes, the better! If you don’t have tomatoes on the vine, Roma or Heirloom will also work. The better quality tomatoes you use, the better
Our Spiced Salmorejo is perfect for hot summer nights and busy weekdays. Quickly throw everything in the blender, and have a glass of wine while the soup chills.
Have you wondered what to do with a stale baguette? The classic Spanish recipe uses leftover, stale bread!
Optional ingredients add a little character and flavor but don’t sweat it if you don’t have them.
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