Vegan Salmorejo (Easy 10 min cold soup recipe)
Quick, easy, and refreshing: Vegan salmorejo ticks all the boxes when it comes to chilled summer soups. This vegan-friendly recipe omits the traditional toppings to recreate a deliciously flavorsome and utterly refreshing soup that’s ideal as a starter or a quick and easy mid-day snack! Vegan Salmorejo has just 5 simple ingredients and no cooking is required. All you need is a food processor or blender, a sieve, and you’re good to go. This recipe makes around 1 quart / 1 liter of salmorejo and can be made in under 10 minutes!
Equipment
- food processor or blender
- Medium-sized bowl
- sieve
- Pestle or wooden spoon
- Grater (if making your own breadcrumbs)
Ingredients
- 35 oz. ripe tomatoes 1kg, cut into quarters
- 3 garlic cloves minced
- 10 fl oz. extra virgin olive oil 300ml
- 7 oz. Breadcrumbs 200g
- 1 tablespoon sherry vinegar
- Salt to taste
Instructions
Step 1 - Blend ingredients
- Add the quartered tomatoes, minced garlic, olive oil, and sherry vinegar to a blender or food processor and blend on a high setting for 3-4 minutes or until you get a smooth texture. Season to taste.35 oz. ripe tomatoes, 3 garlic cloves, 10 fl oz. extra virgin olive oil, 1 tablespoon sherry vinegar
- Slowly add breadcrumbs to achieve the desired texture. Season to taste with salt.7 oz. Breadcrumbs, Salt
Step 2 - Sieve, refrigerate, and serve
- Run the salmorejo mixture through a sieve to remove the pulp and grit. Use a small wooden spoon or pestle to help run the soup through the sieve. Optionally, you can blend again for a super silky smooth texture.
- Salmorejo is best served chilled so refrigerate for at least 30 minutes to 1 hour before serving.