Savor Summer’s Zest: Ina Garten’s Salmorejo Recipe Delight

Cool summer days call for a refreshing spanish tomato soup that packs an Ina Garten salmorejo recipe punch of flavor.

Bright red tomatoes blend seamlessly with rustic bread and creamy olive oil to create a silky, vibrant dish.

The legendary Barefoot Contessa brings her touch to this classic andalusian recipe.

Simple ingredients come together with remarkable ease, promising a culinary experience that transports you straight to southern Spain.

Each spoonful bursts with rich, sun-ripened tomato essence and smooth texture.

Garnished with crispy serrano ham and hard-boiled eggs, this soup turns an ordinary meal into a Mediterranean celebration.

Dive into this delightful recipe and let your taste buds dance with authentic Spanish charm.

Quick Recipe Overview

Prep Time: 20 minutes

Cook Time: 2 hours

Total Time: 2 hours 20 minutes

Calories: 400 kcal

Servings: 4

What’s in Ina Garten’s Salmorejo

• Tomatoes: Ripe, juicy tomatoes are the heart of this chilled Spanish soup, bringing vibrant color and fresh summer flavor.
• Bread: Day-old bread adds creamy texture and helps thicken the soup without heaviness.
• Bell Pepper: Provides sweet crunch and additional depth to the soup's foundation.
• Onion: Introduces subtle sharpness and aromatic complexity to the blend.
• Garlic: Delivers a punchy, earthy undertone that enhances the overall taste profile.

• Sherry Vinegar: Adds bright, tangy notes that balance the soup's richness.
• Salt: Heightens and connects all the vegetable flavors.
• Black Pepper: Introduces gentle warmth and subtle spiciness.

• Olive Oil: Drizzled on top for luxurious richness and silky mouthfeel.
• Croutons: Provide delightful crunch and textural contrast.
• Cherry Tomatoes: Fresh burst of sweetness and visual appeal.
• Basil Leaves: Offer aromatic freshness and elegant green accent.
• Flaked Sea Salt: Adds delicate crunch and pure seasoning sparkle.

Tools for Whipping Up Ina Garten’s Spanish-Style Salmorejo

• Food Processor or Blender: Essential for creating a smooth, silky purée of vegetables.
• Large Bowl: Perfect for mixing and whisking ingredients together.
• Whisk: Crucial for incorporating olive oil and seasonings smoothly.
• Sharp Knife: Needed for chopping tomatoes, bell pepper, onion, and garlic.
• Cutting Board: Provides a clean surface for preparing ingredients.
• Shallow Bowls: Ideal for serving the chilled soup with elegant toppings.

How to Prepare Salmorejo with Ina’s Method

Salmorejo Bliss

• Tomato Fusion Gather ripe, juicy tomatoes and toss them into a blender with rustic bread, crisp bell pepper, zesty onion, and aromatic garlic. Pulse until the mixture transforms into a silky, vibrant puree that captures the essence of Spanish summer.
• Flavor Symphony Whisk the blended mixture in a spacious bowl, introducing sherry vinegar and a sprinkle of salt and pepper. Gradually incorporate olive oil, creating a luscious, emulsified base that dances with Mediterranean flavors.
• Chilling Adventure Tuck the soup into the refrigerator, allowing the ingredients to mingle and intensify their character. Let the cool embrace of the fridge work its magic for a couple of hours, transforming the simple ingredients into a refreshing masterpiece.
• Elegant Presentation Pour the chilled soup into elegant bowls. Crown your creation with golden croutons, jewel-like cherry tomatoes, fragrant basil leaves, and a whisper of flaky sea salt. Finish with a glistening drizzle of olive oil that adds a final touch of luxury.

Flavor Upgrades for Ina Garten’s Salmorejo

• Mix and Match Flavors
• Replace traditional bell peppers with roasted red peppers or poblano peppers for a smoky twist.
• Sprinkle crispy diced ham, shredded chicken, or hard-boiled egg crumbles on top for extra nutrition.
• Experiment with fresh herbs like parsley, oregano, or mint to elevate the soup's aromatic profile.
• Serve slightly chilled or at room temperature depending on your preference and seasonal mood.

How to Serve Chilled Salmorejo, Ina Style

• Pair with Crusty Bread: Slice a rustic baguette or sourdough bread to dip into the chilled, silky salmorejo. The bread's crisp texture perfectly complements the smooth, tangy soup.
• Complement with Charcuterie: Add thin slices of Serrano ham or crispy bacon bits on top for a protein-rich garnish that brings authentic Spanish flair to the dish.
• Create a Summer Lunch Spread: Serve alongside a light green salad and a chilled white wine like Albariño to transform this soup into a refreshing, complete Mediterranean-style meal that feels like a sunny afternoon in Spain.

Keeping Salmorejo Fresh—Ina’s Storage Tips

• Store Smartly: Transfer leftover salmorejo to an airtight container, ensuring a tight seal to maintain freshness and prevent flavor contamination.
• Refrigerate Efficiently: Keep the soup chilled for up to 3-4 days, allowing the rich tomato flavors to continue developing and intensifying during storage.
• Avoid Oil Separation: When preparing ahead, add the olive oil just before serving to prevent potential texture changes and maintain the soup's smooth consistency.
• Freeze with Caution: While possible to freeze, the delicate texture might slightly change upon thawing, so fresh preparation is recommended for the best culinary experience.

Ultimate Ina Garten Salmorejo Recipe

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4.6 from 23 reviews

• Total Time: 2 hours 20 minutes
• Yield: 4 1x

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Description

Salmorejo, a classic Spanish cold soup, combines ripe tomatoes, bread, and olive oil for a creamy Mediterranean delight. Refreshing and simple, this Ina Garten-inspired recipe delivers authentic Spanish flavors you’ll savor with each cool, silky spoonful.

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Ingredients

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• 900g / 2 lbs large ripe red tomatoes, cored and roughly chopped
• 180ml / ¾ cup good olive oil, plus extra for serving
• 120ml / ½ cup tomato purée (passata di pomodoro)
• 120g / ½ cup chopped red onion
• 1 Holland red bell pepper, cored, seeded, and large-diced
• 120g / 1 heaping cup diced country white bread, crusts removed
• 2 tbsps sherry vinegar
• 3 large garlic cloves
• Kosher salt
• Freshly ground black pepper
• Toasted croutons
• Cherry tomatoes, halved
• Julienned fresh basil leaves
• Flaked sea salt (Maldon)

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Instructions

1. Blend Foundation: Pulse tomatoes, bread cubes, bell pepper, red onion, and garlic in a food processor until achieving a silky, uniform consistency with no visible tomato skin fragments.
2. Flavor Fusion: Whisk tomato purée, sherry vinegar, salt, and black pepper into the vegetable base. Stream olive oil while continuously mixing to create a luxurious, emulsified gazpacho that develops a harmonious flavor profile.
3. Chill and Develop: Refrigerate the gazpacho for 2 hours, allowing ingredients to marry and intensify their aromatic qualities. Just before serving, give the mixture a final gentle stir to reintegrate any settled components.
4. Elegant Presentation: Ladle the chilled gazpacho into serving bowls. Crown with a decorative arrangement of crisp croutons, halved cherry tomatoes, delicate basil leaves, a sprinkle of flaky sea salt, and a graceful olive oil drizzle to elevate both visual appeal and taste complexity.

Notes

• Chill for Flavor Fusion: Refrigerate the gazpacho for at least 2 hours to allow ingredients to meld and develop a deeper, more complex taste profile.
• Emulsify with Precision: Slowly stream olive oil while whisking continuously to create a silky, well-integrated base that prevents separation.
• Optimize Texture Technique: Pulse ingredients in a food processor until tomato skins are completely broken down for a supremely smooth and velvety consistency.
• Preserve Freshness Tip: Add olive oil just before serving to maintain the gazpacho’s bright, vibrant flavors and prevent potential oxidation.

• Prep Time: 20 minutes
• Cook Time: 2 hours
• Category: Lunch, Dinner, Appetizer, Snacks
• Method: Blending
• Cuisine: Spanish

Nutrition

• Serving Size: 4
• Calories: 400
• Sugar: 6g
• Sodium: 200mg
• Fat: 44g
• Saturated Fat: 6g
• Unsaturated Fat: 36g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 3g
• Protein: 4g
• Cholesterol: 0mg