Summer Salmorejo (Vegetarian)

April 6, 2017

This cold tomato soup is one of my favorite go-to quick meals! It's easy to make, filling, and so refreshing!



of1 kg. ripe organic Tomatoes

1/2 cup of EVOO 

1 clove of garlic

2/3 tsp. Himalayan sea salt

1 tbsp. Coco vinegar

1 slice of whole nut & seed bread


1. Slice and de-seed tomatoes

2. Soak bread in water until soggy

3. Combine tomatoes, garlic, and bread in a blender. Blend until smooth.

4. While the blender is on, slowly pour the olive oil. This allows the olive oil to emulsify with the tomatoes. 

5. Blend the vinegar into the mixture. 

6. Serve chilled. 


Brand specifics:

Organic tomatoes - Holy Carabao available at Rustans or online, Homegrown Organics, or Mara's Organic Market at the Legazpi Market

EVOO- Use the best quality you can find. This makes or breaks the soup. I love Olivier & Co. or Abril (bought in Barcino's)

Bread- I either use sprouted bread from Landers, French Baker's whole grain bread or Wild Flour's whole grain bread

Coco Vinegar- Mama Sita's found in most groceries

Himalayan Sea Salt purchased at the Bizu stall at Legazpi Market


Blender- Vitamix, you can buy this at

Tomato Corer- Hullster brand bought at True Value

Chopping board- I like my non-slip Zwilling J.A. Henckels boards which I bought at Landers 




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