This story is taken from Food & Wine/Taste at sacbee.com.

Quick Cooking: Cold soup but hot flavors

By Linda Gassenheimer -- McClatchy Newspapers
Published 12:01 am PDT Wednesday, September 6, 2006

Traditionally, the soup is topped with Serrano ham and diced, hard-cooked eggs. The one I had was served with succulent shrimp. Good Spanish olive oil and a touch of sherry wine vinegar heighten the flavor.

I've adapted the recipe but kept the rich flavors. The soup is served as an appetizer or as a light supper. The addition of shrimp makes it a meal in a bowl.

Cool, refreshing and requiring no cooking, it is perfect for a summer evening.

Want a fabulous wine match for this? Try a dry, fino-style sherry.

Other hints:

• Balsamic vinegar can be used instead of sherry wine vinegar.

• Toast the bread slightly if it isn't stale.

Salmorejo (cold Spanish soup)

Note: The prep time does not include the time to peel and cook the shrimp.

Ingredients

1 1/2 pounds ripe tomatoes (about 4 1/2 cups)

1 cup cubed stale, crustless bread

1 medium garlic clove, peeled

1 medium red bell pepper, cut into large cubes (about 1 cup)

1 teaspoon ground cumin

2 strands saffron

2 tablespoons olive oil

 1/2 tablespoon sherry wine vinegar

Salt and freshly ground pepper

 3/4 pound cooked, peeled shrimp

2 tablespoons chopped parsley

Instructions

Cut tomatoes into large wedges and place in a food processor or blender. Add the bread, garlic, red bell pepper, cumin and saffron.

Process until smooth. With the processor running, add the olive oil and sherry wine vinegar. It will be thick. It should be the consistency of yogurt. Add a little water if too thick. Add salt and pepper to taste. Add more vinegar or cumin if needed.

Process the soup until it is foamy. Pour into 2 large soup bowls, add the shrimp and scatter the parsley on top. Serve a room temperature.

Per serving: 456 cal.; 40 g pro.; 34 g carb.; 18 g fat (3 sat., 11 monounsat., 4 polyunsat.); 258 mg chol.; 700 mg sod.; 6 g fiber; 12 g sugar; 36 percent calories from fat.

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