Low Sodium Salmorejo

Indulge in the creamy, chilled delight of Low Sodium Salmorejo, a heart-healthy twist on the classic Spanish cold soup. This vibrant dish blends ripe tomatoes, stale bread, and extra virgin olive oil into a rich, velvety base, elevated by the tang of white wine vinegar and the subtle kick of garlic and black pepper. By omitting added salt and using unsalted garnishes like hard-boiled eggs and optional breadsticks, this recipe caters to low-sodium diets without sacrificing flavor. Perfectly refreshing for warm days, this easy-to-make no-cook soup comes together in just minutes, followed by a quick chill for a perfectly melded taste. Serve it in bowls with fresh parsley and a drizzle of olive oil, creating a wholesome, elegant starter or light meal. Ideal for health-conscious foodies seeking Mediterranean flair, Low Sodium Salmorejo proves that simplicity and nutrition can be utterly flavorful.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:10 mins

Total Time:30 mins

Servings: 4

Ingredients

• 800 grams ripe tomatoes
• 150 grams stale bread (crusts removed)
• 100 ml extra virgin olive oil
• 1 tablespoon white wine vinegar
• 2 garlic cloves
• 100 ml cold water
• 2 unsalted hard-boiled eggs
• 0.5 teaspoon herb and spice black pepper
• 4 unsalted breadsticks for garnish (optional)
• 2 tablespoons fresh parsley for garnish (optional)

Directions

Step 1

Begin by boiling the eggs. Place them in a pot of water and bring to a boil for 9 minutes. Once cooked, place them in a bowl of cold water to cool down. Once cool, peel and set aside.

Step 2

Wash the tomatoes and remove the cores. Cut them into quarters and add to a blender.

Step 3

Peel the garlic cloves and add them whole to the blender with the tomatoes.

Step 4

Soak the stale bread in the cold water for a few minutes until it softens, then squeeze out the excess water and add the bread to the blender.

Step 5

Add the white wine vinegar and black pepper to the blender.

Step 6

Blend the mixture until smooth, starting on a low speed and gradually increasing to high. This should take about 2-3 minutes until completely smooth.

Step 7

With the blender running on low speed, slowly drizzle in the olive oil to emulsify the mixture. The salmorejo should achieve a creamy and thick consistency.

Step 8

Taste and adjust seasoning if necessary, though it should be low-sodium, the balance of vinegar and pepper should be just right.

Step 9

Chill the soup in the refrigerator for at least an hour to allow the flavors to meld together.

Step 10

For serving, finely chop the chilled hard-boiled eggs.

Step 11

Pour the chilled salmorejo into bowls. Garnish with chopped hard-boiled eggs and a sprinkle of fresh parsley, if using.

Step 12

Serve cold with unsalted breadsticks on the side for dipping. Enjoy your refreshing Low Sodium Salmorejo!

Nutrition Facts

Serving size	(1315.2g)

Amount per serving	% Daily Value*
Calories	1656.2

Total Fat 111.6g	0%
Saturated Fat 17.9g	0%
Polyunsaturated Fat g
Cholesterol 372mg	0%
Sodium 924.8mg	0%
Total Carbohydrate 142.5g	0%
Dietary Fiber 16.5g	0%
Total Sugars 27.4g
Protein 37.8g	0%

Vitamin D 88IU	0%
Calcium 263.3mg	0%
Iron 7.6mg	0%
Potassium 2321.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 58.2%

Protein: 8.8%

Carbs: 33.0%