Andrea McLean's Salmorejo – Cold Tomato Soup
3
This Spanish recipe is perfect for a quick meal because there is no actual cooking involved.
Low in fat
Low in salt
Recipe Key Facts
- Prep time: 15mins
- Cooking time: 0 mins
Egg free | Shellfish free | Vegetarian
Serves: 4
Calories: 256 Kcal per serving
Ingredients
Shopping List
- For the soup
- 12 large ripe tomatoes
- 4 slices of white bread, crust removed
- 2-3 tbsp of white wine vinegar
- Sea salt
- Olive oil
- Basil
- A dash of water if required
- For the salad
- 4 oranges, peeled and segmented
- 1 red onion
- 15 black olives
- Olive oil
- Sea salt and freshly ground black pepper
Method
- Finely dice the red onion and place in a bowl.
- Segment the oranges over the bowl of diced onion so that all the juices are retained. Add the segments to the bowl along with the olives and a good glug of olive oil. Season with salt and pepper.
- Roughly chop the tomatoes and place in a blender along with the bread and 1 tablespoon of white wine vinegar. Blend well.
- Taste the soup and season, adding salt and pepper and more white wine vinegar if you like. If the soup is too thick add a drop of water. Finally add a handful of basil
- leaves and a good glug of olive oil.
- Blend once more and then pour into soup bowls. Garnish with basil leaves and a drizzle of olive oil. Serve with the orange salad.
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