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by Gayle Squires, Kosher

Salmorejo is a creamy chilled tomato soup, from Spain, thickened with bread. It is traditionally served with a sprinkle of diced egg.


8-12 ripe tomatoes
2 garlic cloves
1/4 cup wine vinegar
sea salt to taste (I used 2 t)
3/4 C extra virgin olive oil
2/3 day old baguette (200 gm) — in a pinch, I’ve used pita!
Fruity olive oil
2 eggs


Core and roughly chop the tomatoes. You can peel them for a smoother consistency, but I haven’t found that it makes an appreciable difference. Thrown them in blender with the garlic and purée. A lot. The mix will be a light red. Add vinegar, salt, and regular olive oil. Keep puréeing until smooth and orange. This can take a few minutes. You might need to do it in 2 batches.

Tear up the bread and drop into the blender with the tomato mixture. Let soak for about 15 minutes until soggy.

Hard boil the eggs. Cool.

Purée again. Once the bread is good and soggy, purée until smooth and even lighter orange.

To garnish,  Drizzle with a special fruity olive oil and sprinkle with chopped egg.


Recipes: Soup, Tomato, Parve, Kosher

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