The tomato is perhaps the most fundamental fruit. No, really – botanically tomatoes are fruit, not vegetables. It is believed the Aztecs originated tomato plants, with Spain introducing them to Europe in the 16th century. By the end of the 19th century, tomatoes were being canned in Italy and in the United States. Today tomatoes are grown in the U.S. in vast monoculture expanses of industrial farmland in California and Florida, and increasingly, in Mexico with herbicides, fungicides and insecticides used extensively in industrial tomato production. Smart consumers will look for organic or locally grown sources— farmers markets and community-supported agriculture (CSA) harvest subscription programs. Tomatoes are low in calories, high in fiber and high in both vitamins C and A and good sources of vitamin K, potassium, manganese and lycopene, an antioxidant that has been linked to cancer prevention. With the exception of small cherry tomatoes, it is best to store tomatoes on the counter rather than in the refrigerator. - Steve Makela
Ingredients
- 8 large tomatoes
- 2 cloves garlic, minced
- 1 medium sweet onion, chopped
- 1 jalapeño pepper, stems and center removed, minced
- 1 red pepper, stems and seeds removed, chopped
- 1 tablespoon sherry vinegar
- ⅓ cup extra-virgin olive oil, plus 2 tablespoons for drizzling
- ½ teaspoon sea salt
- ¼ teaspoon fresh cracked black pepper
- ½ teaspoon Spanish smoked paprika
- ½ loaf day-old French bread, crust removed, cut into 2-inch cubes
Preparation
Bring a medium pot of water to a boil. With a sharp paring knife, cut an X on the bottom of the tomatoes and boil them in the water for 2 minutes, until the skin begins to separate at the cut. Place tomatoes in an ice bath to cool quickly. Once cooled, peel off the tomato skin with your fingers. Discard the skin, remove the tomato core, and chop into 1-inch pieces.
Combine the tomatoes, garlic, onion, jalapeño and red pepper in a high-powered blender, and begin to pulse. Add the vinegar and olive oil, and blend until smooth.
Add the salt, pepper and paprika and blend. Slowly add the cubes of bread and continue blending until the soup is creamy in consistency, adding 1–2 tablespoons of water if necessary.
Pour the salmorejo into a large pitcher. Cover and refrigerate for at least 1 hour to let the flavors incorporate.
Serve salmorejo, chilled, with a drizzle of olive oil and a pinch of salt and pepper.
Optional garnishes include ham, tuna, a hard-boiled egg or fresh herbs like basil or parsley.
About this recipe
Recipes sourced from Cooking at the Cottage — Kentucky’s only independent culinary retail store with Louisville’s premier cooking school for consumers. For more recipes from Cooking at the Cottage, visit cookingatthecottage.com/recipe-box
