A no-cook tomato soup brings seasonal flavours to your table

This ­refreshing and delicious dish is made with ripe tomatoes, a couple of peaches, bread, garlic, olive oil and a splash of sherry vinegar.

Lennox Hastie’s Salmorejo. Picture: Nikki To

Salmorejo is a traditional Spanish chilled soup originating from the Andalusian region and suited to the hot summer weather. It’s a ­refreshing and delicious dish made with ripe tomatoes, bread, garlic, olive oil and a splash of sherry vinegar. It doesn’t require the onion, green pepper and cucumber of a ­gazpacho, and the addition of a little bread ­results in a creamy consistency. Though it is traditionally garnished with chopped boiled egg, I prefer to add a couple of juicy peaches, which provides a wonderful tangy flavour, while the addition of roasted almonds and jamon intensifies the umami richness. Olé !

Lennox Hastie’s tomato soup. Picture: Nikki To

Seasonal spoils. Picture: Nikki To

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Salmorejo

Ingredients

• 500g vine-ripened tomatoes, preferably Sugar Plums
• 4g sea salt
• 2 ripe peaches
• 40ml olive oil
• 20ml sherry vinegar
• 50g bread, crust removed, diced or torn
• 1 garlic clove, germ removed, crushed
• Pinch espelette pepper, optional
• 25g roasted almonds (use Marcona almonds if you can find them)
• 100g jamon, thinly sliced

Method

1. Halve the tomatoes and place in a bowl, adding the salt, which will draw the juices out of the tomato.
2. Halve the peaches and remove the pit, reserving one half for decoration; chop and add to the tomatoes along with the bread, vinegar, olive oil, garlic and a pinch of espelette if you have it.
3. Mix well and allow to macerate for five minutes before blending until smooth. Adjust the seasoning as required.
4. Pass through a sieve and refrigerate until cold.
5. Whisk before serving, garnishing with slice of fresh peach, almonds and jamon. Serves 4