How to turn overripe tomatoes into a refreshing Spanish soup – recipe

Salmorejo is a soup that’s just like gazpacho, however simpler to make and simply as scrumptious. Tomatoes develop into extra tasty the riper they get, so treasure, don’t trash, any squishy ones you might need in the home. (Maintain them out of the fridge, too, by the way, each to maximise their flavour and to stop them from turning watery and woolly.) When tomatoes are at peak ripeness, as they're right now of 12 months, it’s time to make salmorejo.

Stale bread thickens this soup, making it a satiating starter, with a stunning, velvety texture, although, as a “complete” meals chef, I take advantage of wholegrain sourdough as an alternative of the standard white bread. Wholemeal bread nonetheless creates a scrumptious texture with out affecting the color an excessive amount of, and means we're additionally saving essentially the most nutritious a part of the grain – that's, the germ and the bran – from being wasted.

Salmorejo

The riper the tomatoes, the higher for this soup, as a result of they’ll add extra flavour regardless of how squishy they're. It retains nicely within the fridge and is deliciously refreshing when served very chilly, so, for finest outcomes, make it as much as two days prematurely. It can maintain within the fridge for as much as 5 days, however might have a whisk to convey it again collectively after just a few days.

Sherry vinegar has such a beautiful, candy and distinctive tastethat provides a novel flavour profile to this soup. Should you can’t pay money for any, white-wine, red-wine or apple cider vinegar can even do properly, bringing their very own scrumptious qualities. to proceedings. In case your tomatoes are very acidic, add much less vinegar and a pinch of sugar to style, to steadiness out the flavours.

700g very ripe tomatoes
1 small garlic clove, peeled
1-2 tsp sherry vinegar, to style, plus additional to complete
70g stale bread – I take advantage of wholemeal spelt sourdough
3 tbsp extra-virgin olive oil, plus additional to complete
Sea salt and black pepper
½-1 tsp unrefined sugar (non-compulsory)
1 hard-boiled egg, to serve (non-compulsory)
4 slices serrano ham, to serve (non-compulsory)

Put the tomatoes, garlic, vinegar and bread in an upright blender, and blitz to a superb puree. With the motor operating, slowly pour in oil and mix till it's emulsified with the soup. Season to style, and if want be add one other teaspoon of vinegar or a pinch of unrefined sugar to style, to steadiness the acidity.

Chill within the fridge for at the least an hour, and function is, or, for one thing much more particular, high with grated hard-boiled egg , shards of serrano ham and a ultimate drizzle of extra-virgin olive oil.