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)
Medium
4 people
Ingredients
-
1
cup
Tbsp. plus 1extra virgin olive oil
-
1
medium yellow onion
(thinly sliced)
-
1
can Mutti Whole Peeled Tomatoes
(28 oz.)
-
1-1/2
cups
Mutti® Tomato Puree
-
1
small garlic clove
(lightly crushed)
-
15
slices
of baguette with crust removed
(cut into quarters, ½-inch)
-
4
cups
water
-
2
Tbsp. PX sherry vinegar
(or other aged)
-
1
Tbsp. fresh thyme leaves
-
1
Tbsp. salt
(plus more to taste)
-
2
hard-boiled eggs
(quartered lengthwise)
-
cup
½finely diced or sliced jamón
(such as jamón Serrano or Ibérico)
Jonah Miller is the chef-owner of Huertas and co-author of The New Spanish: Bites, Feasts, and Drinks. Get to know Jonah through our Chefs. Home. Cooking. film series.
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Jonah Miller is the chef-owner of Huertas and co-author of The New Spanish: Bites, Feasts, and Drinks. Get to know Jonah through our Chefs. Home. Cooking. film series.
