crema fría sin gluten, salmorejo sin gluten, salmorejo cordobés sin gluten, crema verano sin gluten,

Tomato Soup


As the summer evenings are heating up, there’s no better way to cool down than with a fresh tomato soup. It is important to use healthy, ripe tomatoes to create the base of this traditional (and gluten free) Andalusian dish.


1 kg ripe tomatoes
150 g Baguette
100 ml olive oil
30 ml vinegar
10 g salt
1 clove of garlic
100 g Serrano ham
2 hard-boiled eggs


  • Put the chopped tomatoes and garlic in the blender.
  • Blend until the mixture becomes a liquid purée.
  • Put it through a sieve to remove the skin and small seeds from the mixture. (FYI: You can skip this step if you are using a powerful blender.)
  • Dice the bread and add it to the tomato purée.
  • Add salt and vinegar and beat at high speed until smooth.
  • Finally, with the blender on, gradually incorporate the olive oil, beating until it is well mixed.
  • Leave it to cool for approximately two hours.

For decoration:

  • Decorate with cooked, diced eggs, slices of serrano ham and olive oil.
  • Allergene_Milk
  • Allergene_Egg
  • like
  • save