Spanish salmorejo, aka the other gazpacho

Last year at the height of the garden season, we made some super tasty gazpacho. Today we’re going to make Salmorejo, another healthy Spanish classic that celebrates the incredible flavor of really fresh vine ripened tomatoes.

When the garden gods grace you with way too many tomatoes (I know, I know, it happens to me too!), it’s time to start up the blender and make this very simple Spanish tomato soup with bread.

It’s just the intense flavor of garden-fresh tomatoes, spiced up with a little garlic and vinegar, and bulked up with a little bread. Serve it the traditional way with a little chopped hard-boiled egg, a little Spanish ham and a drizzle of that ever-present condiment in my kitchen, extra virgin olive oil.

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