Salmorejo Recipe - A Chilled Soup for A Summers Night

2016 hasn't been the best of years in Burgundy for the wine production, but in the garden we have been blessed with a fine year for tomatoes. The late frosts of April that devastated the vineyards, didn't get a chance to attack the tomatoes vines. A soaking wet June was followed by a searing hot summer, and with little rot and plenty of dry heat our tomatoes have thrived. 

From August to October kilos of colourful fruit came in from the kitchen garden creating the pleasing problem of what to do with this bumper crop. 

Taking inspiration from what we consider to the best restaurant in Beaune 'Cave Madelaine' and the genius that is Martial Blanchon , I have lost count the number of bowls of Salmorejo I have serves at The Lodge.

A chilled tomato soup originating from the sun-schorhed plains of Cordoba in southern Spain, Salmorejo is easy to make and packed with goodness. A perfectly refreshing and health dish to enjoy after a hot days cycling amongst the vines of Burgundy. 

  • 8 ripe tomatoes
  • 1 garlic cloves
  • 2 thick slices of French bread
  • 125 ml extra virgin olive oil
  • 100 ml white wine vinegar

1. Soak the tomatoes in boiling water for five minutes. Remove from the water, let cool and remove the skins. 

2. Chop the tomatoes,  and garlic coarsely. Put in a mixer adding the bread soaked in a bit of water, part of the olive oil and salt to taste.

3. Blend through. At the end add the vinegar and mix again. Check the seasoning, adding more salt or vinegar and maybe more oil if necessary.

4. Garnish with cracked black pepper, a nasturtium flower and serve chilled with a good loaf of bread.