Salmorejo is a simple warm-weather soup from Spain. It is similar to gazpacho, but is thickened with crusty bread and does not contain diced vegetables in the soup, although they make a nice topping.

Sarah Waldman

Serves 2–3

  • 2 slices of crusty bread
  • 3 large tomatoes, odd spots cut out and the remainder roughly chopped
  • ½ cucumber, roughly chopped
  • 2 garlic cloves, roughly chopped
  • 2 tablespoons red wine vinegar
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon kosher salt
  • 1 jalapeño, roughly chopped (optional)
  • Toppings: Finely minced red onion, sliced cucumber, halved cherry tomatoes

1. Tear the bread into chunks and soak the pieces in a shallow bowl of water for about a minute.

2. Remove the damp bread, give it a gentle squeeze, and add it, along with the tomatoes, cucumber, garlic, vinegar, oil, salt, and jalapeño (if using) into a blender.

3. Blend until smooth. Pour the soup into bowls and top with red onion, cucumber, cherry tomatoes, and an extra drizzle of olive oil.

This recipe was originally published with the article, Second Act.

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