{"id":324514,"date":"2025-11-30T10:32:26","date_gmt":"2025-11-30T10:32:26","guid":{"rendered":"https:\/\/peraltafinancing.com\/uncategorized\/salmorejo-when-its-hot-outside\/"},"modified":"2025-11-30T10:32:26","modified_gmt":"2025-11-30T10:32:26","slug":"salmorejo-when-its-hot-outside","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=324514","title":{"rendered":"Salmorejo When it’s Hot Outside"},"content":{"rendered":"


\n<\/p>\n

\n

It\u2019s August and it\u2019s hot in Los Angeles. Is it hot where you are too? Well, when it\u2019s hot outside it\u2019s time to consider a\u00a0few changes to your culinary habits. In other words: cold soup<\/a>. Gazpacho is cold soup but it\u2019s not the only ripe tomato chilled Spanish soup in my blender this summer. Andalusian Tomato and Bread Soup, known in Spain as Salmorejo, is another cold soup you just might like to give a\u00a0whirl.\u00a0<\/p>\n

It may remind you of gazpacho. It calls for tomatoes, day-old bread, garlic, olive oil, and a\u00a0splash of sherry vinegar. However, where gazpacho is like a\u00a0blended salad, Salmorejo is overall heartier and more like a\u00a0pureed meal. A\u00a0simple meal that\u2019s made for hot summer days.<\/p>\n

As in any dish of such simplicity, much depends on the quality of the ingredients. Salmorejo should only be made with perfectly red and ripe summer tomatoes. The bread should be a\u00a0simple, rustic white loaf that\u2019s at least a\u00a0day past perfect. The garlic must be good and sticky. Because one or two cloves is all it takes. The olive oil should be good, green, and delicious.<\/p>\n

Salmorejo makes a\u00a0great starter for an al fresco evening of dining most anytime. But when the heat is high Salmorejo really shines as a\u00a0casual meal all on its own. Because summer soups have a\u00a0whole psychology about them that must be considered when choosing how to prepare one. One of these considerations is the balance of flavor. So taste before you chill this soup then again once its cold. I\u00a0find cold food often needs to be amplified. I\u00a0don\u2019t know why, but salt and acid seem to recede once chilled. So trust me \u2013 check the salt and vinegar seasoning just before serving. You want it just right. Because when it\u2019s hot outside a\u00a0bit of acid on the tongue tricks the brain into thinking it\u2019s cooler than it really is. GREG<\/span><\/strong><\/p>\n

\"Salmorejo<\/figure>\n
\n
\n\t\t \"Salmorejo<\/p>\n
\n

Ingredients<\/h4>\n
    \n
  • 2 pound<\/span> ripe red tomatoes<\/span> (stems removed, chopped, and juice retained)<\/span><\/li>\n
  • 2 teaspoon<\/span> sherry vinegar<\/span> <\/li>\n
  • 2 clove<\/span> garlic<\/span> (peeled)<\/span><\/li>\n
  • \u00bd teaspoon<\/span> kosher salt<\/span> (or to\u00a0taste)<\/span><\/li>\n
  • 7 ounce<\/span> stale white bread<\/span> (crusts are\u00a0fine)<\/span><\/li>\n
  • 1 cup<\/span> water<\/span> (or more as\u00a0needed)<\/span><\/li>\n
  • 2\/3 cup<\/span> (plus 1\u00a0tablespoon) extra-virgin olive oil<\/span> (plus more for serving)<\/span><\/li>\n
  • 4\u20136 large eggs<\/span> (one per serving)<\/span><\/span><\/li>\n
  • 4\u20136 slice<\/span> cured Spanish jamon or prosciutto<\/span> (one per serving)<\/span><\/li>\n<\/ul><\/div>\n<\/p><\/div>\n
    \n

    Directions<\/h4>\n
    \n

    Place chopped tomatoes, tomato juice, sherry vinegar, garlic, and salt in the pitcher of a\u00a0large high-speed blender and blend until\u00a0smooth.<\/p>\n

    Tear bread into 1\u2011inch chunks and place them into a\u00a0large bowl. Sprinkle water over the bread and use your hands to get the bread nice and evenly damp. The staler the bread, the more water and time you\u2019ll need for it to soak in. Use your judgment.<\/p>\n

    Blend the wet bread with the tomato mixture until perfectly smooth. Adjust with a\u00a0little water only if necessary. You\u2019re going for the texture of a\u00a0smoothie.<\/p>\n

    While the blender is running, drizzle in extra-virgin olive oil and blend until the mixture turns from bright-red to orange-red.Taste for salt and vinegar then chill in the refrigerator.<\/p>\n

    Shortly before serving, gently lower the eggs into a\u00a0pan of boiling water and cook for nine minutes. Drain and cover with cold water. Once cool peel and roughly chop the eggs. Heat the remaining tablespoon of oil in a\u00a0large frying pan set over a\u00a0medium heat. Add two slices of jamon or prosciutto side by side and fry for about 30 seconds on each side until crisp and lightly golden. Move to a\u00a0paper towel to drain and cool. Repeat with the remaining jamon or prosciutto. Once cool crumble into jagged pieces.<\/p>\n

    To serve check the seasoning and adjust salt and vinegar if necessary. Then pour the soup into chilled bowls and garnish with the chopped egg and crisp jamon or prosciutto. Drizzle with a\u00a0little more olive oil and serve immediately.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n<\/div>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"

    It\u2019s August and it\u2019s hot in Los Angeles. Is it hot where you are too? Well, when it\u2019s hot outside it\u2019s time to consider a\u00a0few changes to your culinary habits. In other words: cold soup. Gazpacho is cold soup but it\u2019s not the only ripe tomato chilled Spanish soup in my blender this summer. Andalusian […]<\/p>\n","protected":false},"author":1,"featured_media":324515,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[125,97872],"tags":[14887,888,151603],"dealstore":[],"offerexpiration":[],"class_list":["post-324514","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food","category-front-page","tag-front-page","tag-hot","tag-salmorejo"],"yoast_head":"\nSalmorejo When it's Hot Outside - Som2ny Network<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/fivemor.com\/?p=324514\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Salmorejo When it's Hot Outside - Som2ny Network\" \/>\n<meta property=\"og:description\" content=\"It\u2019s August and it\u2019s hot in Los Angeles. Is it hot where you are too? Well, when it\u2019s hot outside it\u2019s time to consider a\u00a0few changes to your culinary habits. In other words: cold soup. Gazpacho is cold soup but it\u2019s not the only ripe tomato chilled Spanish soup in my blender this summer. 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