In my life I have one rule- soup has to be warm ( sometimes even hot!). I really don’t like room temperature cucumber soup or chicken soup not heated up long enough. But sometimes…in a Summer time… when the time is special and hot, the best for a cold soup. This time it is an Andalusia version – salmorejo. Filling, aromatic and served almost like our beetroot soup, with hard boiled egg.
Ingredients ( you don’t have to stick to the proportions! One pepper more or less, extra tomato or half of onion only enriches the soup!), make 2 big portions
35 oz (500g) ripe, juicy tomatoes
1 red pepper
2 big slices of stale bread
1 tbsp vinegar
½ big onion
1 garlic clove
4 tbsp olive oil + to serve
2 hard boiled eggs – to serve
salt, pepper, a little bit of sugar – to taste
All ingredients blend until thick, smooth cream - soup. Season to taste. Before serving cool it down in a fridge for a 2 hour minimum. Serve with hard boiled egg and olive oil.