Dairy-Free Salmorejo
Elevate your summer dining with this creamy and refreshing Dairy-Free Salmorejo—a plant-based twist on the classic Spanish cold soup. Made with ripe tomatoes, stale bread, and the tangy kick of sherry vinegar, this recipe swaps traditional dairy for smooth plant-based yogurt, creating a velvety texture without sacrificing indulgence. Blended with garlic and extra virgin olive oil, then garnished with crisp cucumber and fragrant basil leaves, this chilled soup is a perfect no-cook option for hot days. Ready in just 20 minutes and naturally vegan, it’s a quick and satisfying meal that celebrates Mediterranean flavors with a modern, dairy-free upgrade. Ideal for light lunches, appetizers, or dinner parties, it’s a true celebration of fresh, wholesome ingredients.
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Ingredients
- 800 grams ripe tomatoes
- 150 grams stale bread
- 2 large garlic cloves
- 100 milliliters extra virgin olive oil
- 2 tablespoons sherry vinegar
- 100 grams plant-based yogurt
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 6 for garnish fresh basil leaves
- 100 grams cucumber
Directions
Step 1
1. Begin by blanching the tomatoes. Score a shallow 'X' at the bottom of each tomato. Place them in boiling water for about 30 seconds, then immediately transfer them to a bowl of ice water.
Step 2
2. Once cooled, peel the tomatoes, remove the seeds, and dice them.
Step 3
3. Cut the stale bread into small pieces and place it in a large blender or food processor.
Step 4
4. Add the peeled and chopped tomatoes to the blender with the bread.
Step 5
5. Peel the garlic cloves and add them to the blender.
Step 6
6. Pour in the extra virgin olive oil and sherry vinegar over the tomato mixture.
Step 7
7. Add the plant-based yogurt, salt, and black pepper.
Step 8
8. Blend the mixture on high speed until it becomes smooth and creamy.
Step 9
9. Taste for seasoning and adjust if necessary.
Step 10
10. Chill the Salmorejo in the refrigerator for at least two hours to allow the flavors to meld.
Step 11
11. Before serving, peel and dice the cucumber, and tear the fresh basil leaves.
Step 12
12. Pour the chilled Salmorejo into bowls. Garnish each bowl with cucumber dices and a few basil leaves.
Step 13
13. Drizzle with a touch more olive oil if desired, and serve cold.
Nutrition Facts
| Serving size | (1305.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1465.8 |
| Total Fat 103.3g | 0% |
| Saturated Fat 14.8g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 3175.3mg | 0% |
| Total Carbohydrate 123.6g | 0% |
| Dietary Fiber 15.7g | 0% |
| Total Sugars 36.6g | |
| Protein 25.2g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 447.6mg | 0% |
| Iron 9.5mg | 0% |
| Potassium 2436.3mg | 0% |
Source of Calories