Salmorejo (Chilled Spanish tomato soup)
from Chef Jonah Miller
“At Huertas, we steer clear of some of Spain’s most famous fare – preferring to introduce our guests to food and drink that they may have never tried. It can be challenging the avoid some of the classics, like paella and sangria, which are so often poorly prepared, but sing when made well. When summer produce is in full swing, there is no more difficult dish to omit than gazpacho. It’s much easier though when we make a batch of salmorejo – gazpacho’s heartier southern cousin. A chilled tomato soup, salmorejo includes a good deal of bread as a thickener and is usually served garnished with hard-boiled eggs and diced jamón – making it a rather substantial summer soup.”
Watch Jonah prepare this dish in our Chefs. Home. Cooking. film series.
Made with Peeled Tomatoes
Mutti® Peeled Tomatoes are generously fleshy and firm. They have their skins removed and are then immersed in a delicious, velvety passata.
42 min (COOK TIME: 40 min / PREP TIME: 2 min)