Best Thing We Ate

Canele's Cold Summer Salmorejo, Better Than Gazpacho

By Lesley Balla  |  July 30, 2014

Trying to beat the heat this past weekend, we found ourselves sipping a wonderful chilled tomato soup at Canele for brunch in Atwater Village. Chef and co-owner Corina Weibel just got back from a trip through Spain and she brought a dynamite rendition of salmorejo with her.

What's Salmorejo? In essence, it's gazpacho — just so much better. Of course the trick to a great gazpacho is the tomatoes, and these are obviously season-peak ripeness. Weibel blends the naturally sweet fruit with bread, olive oil and vinegar to reach a thicker, tangy consistency that's fresh and light, creamy and garlicky. It's served with a crositini and a hard-boiled egg, slivers of jamon Serrano and avocado — almost a meal unto itself. The good news: it's the daily soup special right now, at least while tomatoes are fantastic and the temperatures are high, warranting a bowl of such cool deliciousness.