Velvety Tomato and Bread Soup (Salmorejo with Crispy Toppings)

1. Purée Ingredients

Begin by puréeing the chopped tomatoes, diced country white bread, red bell pepper, red onion, and garlic cloves in a food processor fitted with a steel blade, or a blender, until the mixture is smooth. You’ll know it’s ready when the ingredients are fully broken down, and you see tiny bits of tomato skins. This step ensures a velvety texture, which is essential for a good salmorejo.

2. Combine Ingredients

Transfer the puréed tomato mixture to a large bowl. Add the tomato purée, sherry vinegar, 2 teaspoons of kosher salt, and 1 teaspoon of freshly ground black pepper. Whisk these ingredients together to combine, enhancing the flavor and seasoning of your soup.

3. Emulsify with Olive Oil

Now, slowly whisk in the olive oil. Pour it in gradually as you whisk to emulsify the soup, creating a creamy and smooth consistency. You’ll know it’s fully incorporated when the olive oil is no longer separate but blended seamlessly into the soup.

4. Chill the Soup

Cover the bowl with plastic wrap and refrigerate for at least 2 hours. This chilling time is crucial as it allows the flavors to blend and develop, making your salmorejo even more delicious.

5. Serve with Toppings

When you’re ready to serve, ladle the chilled soup into large, shallow bowls. Top each serving with toasted croutons, halved cherry tomatoes, and julienned fresh basil leaves. Finish with a sprinkle of flaked sea salt and a drizzle of extra olive oil. These toppings add delightful texture and enhance the presentation.