Description
Ina Garten’s salmorejo delivers Spanish summer magic in a chilled tomato soup sensation. Rich cream and smoky ham garnish elevate this classic Mediterranean recipe, promising cool comfort with each luxurious spoonful.
Ingredients
Scale
Main Ingredients:
- 900g / 2 pounds large ripe red tomatoes, cored and roughly chopped
- 1 Holland red bell pepper, cored, seeded, and large-diced
- 120g / ½ cup chopped red onion
- 3 large garlic cloves
Bread and Liquid Ingredients:
- 1 heaping cup / about 120g diced country white bread, crusts removed
- 120ml / ½ cup tomato purée (such as passata di pomodoro)
- 2 tablespoons sherry vinegar
- 180ml / ¾ cup good olive oil, plus extra for serving
Garnish and Seasoning:
- Kosher salt
- Freshly ground black pepper
- Toasted croutons
- Cherry tomatoes, halved
- Julienned fresh basil leaves
- Flaked sea salt (such as Maldon)
Instructions
- Prepare the foundation by combining chopped tomatoes, bread cubes, bell pepper, red onion, and garlic inside a food processor or high-powered blender. Pulse and purée the mixture until the tomato skins are finely broken down and the texture becomes smooth.
- Transfer the vibrant vegetable purée into a spacious mixing bowl. Incorporate tomato purée, authentic sherry vinegar, kosher salt (or 10 grams), and freshly ground black pepper (or 2 grams). Gradually stream in extra virgin olive oil (240 milliliters or 8 fluid ounces), whisking continuously to create a cohesive and emulsified gazpacho base.
- Refrigerate the unfinished gazpacho for approximately 2 hours, allowing the complex flavors to harmonize and intensify. For optimal preservation, consider omitting the olive oil during initial chilling and adding it just before serving to maintain its fresh, bright characteristics.
- Present the chilled gazpacho in elegant shallow bowls. Garnish with homemade croutons, halved cherry tomatoes, fresh basil leaves, flaky sea salt, and a delicate drizzle of premium olive oil to enhance the visual and flavor profile.
Notes
- Tomato Selection Matters: Choose vine-ripened, deep red tomatoes bursting with summer sweetness for the most incredible gazpacho flavor profile.
- Texture Perfection: Strain the blended mixture through a fine-mesh sieve to achieve an ultra-smooth, silky consistency that glides across your palate.
- Chilling Technique: Refrigerate the soup for at least 2-3 hours, allowing ingredients to marry and develop a more complex, harmonious taste.
- Garnish with Precision: Sprinkle crisp croutons, delicate basil leaves, and flaky sea salt moments before serving to maintain maximum crunch and freshness.
- Storage Wisdom: Store in an airtight container for up to 3 days, keeping olive oil separate until serving to prevent separation and maintain vibrant texture.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Blending
- Cuisine: Spanish
Nutrition
- Serving Size: 1 cup (approximately 240 ml)
- Calories: 230
- Sugar: 7g
- Sodium: 450mg
- Fat: 19g
- Saturated Fat: 2.5g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg