Salmorejo is a soup that’s similar to gazpacho, but easier to make and just as delicious. Tomatoes become more tasty the riper they get, so treasure, don’t trash, any squishy ones you might have in the house. (Keep them out of the fridge, too, incidentally, both to maximise their flavour and to prevent them from turning watery and woolly.) When tomatoes are at peak ripeness, as they are at this time of year, it’s time to make salmorejo.
Stale bread thickens this soup, making it a satiating starter, with a lovely, velvety texture, though, as a “whole” food chef, I use wholegrain sourdough instead of the traditional white bread. Wholemeal bread still creates a delicious texture without affecting the colour too much, and means we are also saving the most nutritious part of the grain – that is, the germ and the bran – from being wasted.
