Preparation info

  • Serves

    4 to 6

    ; makes about 4 cups
    • Difficulty


Appears in

The Slow Mediterranean Kitchen

By Paula Wolfert

Published 2003

  • About

In Baena, the summer soup called salmorejo is king! It’s a smooth, thick, almost foamy cold tomato soup, a variation on gazpacho with a small amount of water and far fewer vegetables, heightened by the taste of a quality extra virgin olive oil and a shock of fine sherry wine vinegar.

Salmorejo has become so popular you now find it served throughout Spain. The following recipe is from the American chef Richard Stephens, chef-owner of the restaurant La Gamella in Madrid. He fol