Cold Salmorejo

adapted from Bon Appetit


3 pounds ripe tomatoes, halved
3 toasted chopped 4x4x½ inch white bread slices
½ cup toasted slivered almonds
4 smashed garlic cloves
1 teaspoon sherry vinegar
½ cup extra virgin olive oil
4 to 6 slices of Prosciutto


1. Place the tomatoes in a strainer with a bowl underneath. Squeeze the liquid and solids out of the center of the tomato. Discard the solids and the seeds. Roughly chopped the tomatoes and add them to the bowl with the liquid.

2. Combine the toasted bread, almonds and garlic in a blender and pulse until chopped. Add the tomatoes with the liquid and puree until very smooth. With the blender running, add the vinegar and olive oil until the soup is completely emulsified. Taste for seasonings and add a pinch of salt and a dash of more vinegar if needed.

3. Chill soup for at least two hours. Pour into bowls or cups and serve garnished with Prosciutto slices. make about 4 servings

Naptime Notes

Naptime Recipe Serving ideas

This soup is very attractive served in little cups or mugs. In the magazine it is also garnished with egg, but we opted out because we already had deviled eggs on the table.

Naptime Stopwatch

15 minutes!

Naptime Reviews

This was a hit all around, especially because of the velvety texture!

More Naptime Recipes

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