We don’t eat a lot of cold soup here in Australia, we tend to like our soup nice and hot on a wintery day with crusty bread and lashings of butter. But I promise that if you make this cold Spanish soup once, you’ll make it over and over again. It’s very simple to make, it makes the most of the rich, vibrant tomatoes that summer gives us and it’s an easy starter when you have friends around on warm summer days.
You’ll find that the flavours meld together beautifully if you make the soup a day ahead. This also allows some good chilling time.
(make a day ahead)
1 kg roma tomatoes, tops cut off and quartered
2 small cloves of garlic (or one large one)
150ml olive oil
Good pinch of salt
3 hard boiled eggs, diced
6 rashes middle bacon, diced
Ice, to serve
For the salmorejo, put the tomatoes in the blender and process until broken down. I normally put half the tomatoes in, blend, and then add the rest. Add the garlic, vinegar, olive oil and a good pinch of salt. You’ll find that the olive oil makes the salmorejo lovely and creamy. Some recipes add a piece of bread to the salmorejo to thicken it up a little but I quite like the consistency as is. Keep your salmorejo in the fridge so it’s nice and cold for serving the next day.
Fry the diced bacon in a little olive oil until golden and allow to cool. When you’re ready to serve, place your salmorejo in bowls or small glasses with some ice and top with the diced egg and bacon.