Tried and True Recipes - June 2026

 Salmorejo - Cold Tomato Soup Recipe (Serves 4)

Ingredients:

4 medium very ripe tomatoes

2-3 garlic cloves with garlic germ/sprout removed 

50g of chopped French baguette (roughly 4 slices)

3 ice cubes

7 tbsp Extra Virgin Olive Oil

3 tbsp of Sherry Vinegar (alternative apple vinegar)

Salt and pepper


Toppings:

Sliced hard boiled egg 

prosciutto or any thin sliced dry-cured ham


Recipe


1. Add the chopped tomatoes, garlic, Sherry vinegar, salt and pepper to the blender; along with the ice cubes to make sure the mixture stays cold during the process. Blend until thoroughly mixed, and then add the chopped bread. Blitz until you have obtained a thick dip with a smooth texture or to whichever texture you prefer. 

2. At this point drizzle the extra virgin olive oil while blending so it emulsifies and gives it that thick and creamy consistency. Taste and add more seasoning if needed.

3. Serve plain or with a chopped boiled egg and slices of ham. Dip bread and enjoy.


Commentary: This soup is similar to gazpacho but much heavier. As someone who isn’t much of a cook I like that it uses ingredients that I always have in my kitchen. 

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