Sal Morejo (cold tomato soup)

Sal Morejo is a Spanish soup that is fresh, sweet, tart, and creamy. Great for a hot day, or even a cool one. It’s so easy and filling, and I found it almost everywhere I went in the Andalusia region of Spain. I was very lucky to come across this recipe while staying with a Spanish family in Seville. While the recipe is simple enough that you could just eye it and get it right, check it out as a guideline. The ingredient list is also very short- tomatoes, garlic, bread, sherry vinegar, and olive oil, puree and that’s it. If you’re in Spain, be sure to try it out. Enjoy this specialty dish and be sure to use high quality organic tomatoes, bread, and olive oil.

Sal Morejo

sal morejo
  • 6-8 medium to large organic tomatoes
  • 1-2 cloves garlic (optionally you can roast them first)
  • 1/2 cup extra virgin organic olive oil
  • 2-3 slices rustic bread (I find sourdough works best, organic)
  • 1 tsp sherry vinegar
  • salt, pepper, cayenne
  • optional; 1/4 cup slivered almonds (for extra creaminess)
  • basil for garnish

If you would like to remove the tomato skins then cut a cross on the bottom of your tomatoes, and place them in a large pan of covered boiling salted water. After they are in there for up to a minute, remove them and place them in a large bowl of ice and water. The skins will come right off. Cut them in half and remove the pulp and seeds.

Optionally you can skip the first step.

Add the tomatoes to the blender with the bread filling, excluding the crusts. If you are adding the almonds, now is the time. Almonds will make the soup extra thick as well so if you need a few tablespoons of liquid add it slowly. Water is fine. Blend on high for 30 seconds and then let it sit for a few minutes before you slowly add the olive oil (add as it is blending), sherry, and spices.

Pour into bowls or little cups and top with fresh basil.

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