I make cold tomato-based soups all summer because I am notoriously bad at using up all of the heirlooms in my weekly CSA produce box. When I’ve reached max capacity on BLTs and the ’matos are on their last legs, I throw them in a blender and drink the results (don’t knock it ’til you try it) from a tall glass like a salty, ultra-refreshing smoothie.
What distinguishes a salmorejo from gazpacho—another Spanish warm-weather tomato soup—is the inclusion of bread as a thickener. I like toasted white bread here for the complex flavor note and velvety texture it provides. We’re ladling the chilled soup into bowls and giving it the Bloody Mary treatment with spicy, meaty, briny toppings that help make it feel like a full meal. —Kendra Vaculin
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½”-thick slices white bread, toasted, torn into bite-size pieces
garlic clove, finely grated
lb. heirloom or beefsteak tomatoes
Tbsp. sherry vinegar or red wine vinegar
tsp. Diamond Crystal or 1 tsp. Morton kosher salt
tsp. smoked paprika
Freshly ground black pepper
cup extra-virgin olive oil
Halved jammy eggs, prosciutto or jamón Serrano, stuffed green olives, anchovy fillets, and/or pickles (for serving; optional)
Crushed red pepper flakes and finely chopped parsley (for serving)
Purée bread, garlic, tomatoes, vinegar, salt, and paprika in a blender until smooth; season mixture generously with black pepper. With the motor running, gradually stream in oil and blend until emulsified. Transfer soup to an airtight container; cover and chill until very cold, at least 30 minutes.
Ladle soup into bowls and top with egg halves and prosciutto if using. Thread olives, anchovies, and/or pickles of your choice onto skewers and set across bowls (or serve toppings alongside soup). Sprinkle some red pepper flakes and parsley and more black pepper on top.
Do ahead: Soup can be made 4 hours ahead. Keep chilled. Whisk just before serving.