08/27/2025
As summer nears its end, now is the time to try the most astounding soup recipe ever devised, Salmorejo!!! This cold tomato soup from Andalusia, southern Spain, uses just four simple ingredients to produce an amazing result!
Success demands the best quality ingredients, including vine-ripened heirloom tomatoes, which Sultan residents may obtain at our self-serve farmstand https://www.facebook.com/highanddryfarm or from our across-the-street neighbor https://www.facebook.com/SilverMapleFarmOfWashington
Recipe:
Ingredients: 4 lbs ripe tomatoes, 1/3 lb stale bread (any bread will do but dense sour dough bread is best), 3 oz extra-virgin olive oil, 1 tbsp vinegar (sherry vinegar if you have it, but any vinegar is OK), 1 tsp salt, one garlic clove (optional).
Procedure:
Dunk tomatoes in boiling water for 20 seconds, to allow skin to be removed.
Place de-skinned tomatoes in blender and whirl until liquid.
Remove crust from bread and discard, add bread crumb to tomato mix and blend for 20 seconds. Add garlic and salt and blend. While blender is whirling, add EV-olive oil. Place in frig for an hour to cool.
The result will make you think the recipe included a quart of cream!
Serve as-is or topped with minced hardboiled egg and/or fresh basil and/or diced fried bacon.
We encountered this concoction for the first time in Salamanca, Spain in 2018 during the celebration of the 800th anniversary of the founding of the University of Salamanca. An amazing discovery!
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