Salmorejo of cherry tomatoes - Cold Spanish Tomato Soup
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Category cooking | Skills: Skill | Author: TOYOS | Language : Language | Difficulty level : Easy | Time : 5min Share Add Activity





It's summer, tomatoes are at their best and what they want most are fresh foods. This salmorejo cherry tomatoes, a much quicker to prepare than the salmorejo made with large tomatoes, because the cherry have the advantage that having the skin is very fine is not necessary to spend time to peel and, in addition, are less acidic. It also remains rich as a substitute for mayonnaise and the like.


Time: 5 min. Difficulty: 1. Servings: 2/3








STAGES: This activity has 3 stages.


1.- Prepare the different foods and differences kinds of tomatoes

2.- Know how to use kitchen equipment and accessories

3.- Learn according to the instructions of a recipe




With the realization of this recipe you will learn


How to work with concrete units of measure.

How to divide and multiply.

How to work with fractions.

How to find video tutorials of receipts.




Once the recipe is done you will have acquired the following skills.


  • Use of simple numerical operations

  • Acquire knowledge about Spanish food

  • Use of new technologies

  • Knowledge about refreshing foods for summer

  • Understanding simple instructions




Once the activity is completed and finished, you will understanding simple instructions:


  • Read and understand the text of the recipe

  • perform a process, performing various operations

  • Management of various ICT technologies

  • Entrepreneurship in new tasks

  • Organization and order




  • 500 grams of cherry tomato

  • 2 garlic cloves

  • 3 slices of white sandwich bread or country bread

  • 1/2 cup extra-virgin olive oil

  • 1 teaspoon salt

  • 1 tablespoon cider vinegar

  • 2 tablespoons chopped Serrano ham (or prosciutto)

  • Croutons



  1. Bring 2 quarts of water to a boil in a medium saucepan. Make a cross with a knife on the bottom of each tomato and put them in the boiling water for 30 seconds, in small batches. This makes removing the skin much easier.

  2. Peel and quarter the tomatoes, then put them in a blender. Add the garlic cloves. Soak the bread in water for a few seconds, squeeze it with your hands, and add it to the blender. Purée until smooth, about 3 minutes depending on your blender.

  3. Open the blender and add the oil, salt ,and vinegar. Put the top on the blender and purée for 10 more seconds. Pour the soup into a bowl and refrigerate for at least 2 hours.

  4. Serve in individual soup bowls and garnish with croutons, and ham