Salmorejo

Dive into the vibrant and velvety world of Spanish cuisine with Salmorejo, a refreshing cold tomato soup hailing from Andalusia. This effortless recipe captures the essence of summer with ripe, sun-kissed tomatoes blended into a creamy base of day-old crusty bread, extra virgin olive oil, and a touch of garlic. Enhanced with the tangy kick of sherry vinegar, Salmorejo is chilled to perfection, offering a revitalizing dish that's both comforting and elegant. Each serving is beautifully garnished with finely chopped hard-boiled eggs and salty Serrano ham, adding layers of flavor and texture to this classic Spanish delight. Ready in just 20 minutes with no cooking required, this simple, gluten-friendly option is perfect for warm weather gatherings or as an eye-catching starter. Whether served as a light lunch or an appetizer, this authentic Salmorejo recipe is a delicious dive into Spain’s rich culinary heritage.

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:0 mins

Total Time:20 mins

Servings: 4

Ingredients

• 1000 grams ripe tomatoes
• 200 grams day-old crusty bread
• 150 ml extra virgin olive oil
• 1 large garlic clove
• 15 ml sherry vinegar
• 1 teaspoon salt
• 2 large hard-boiled eggs
• 100 grams Serrano ham

Directions

Step 1

Start by washing the tomatoes thoroughly. Remove any stems and then cut them into quarters.

Step 2

Place the tomato quarters into a blender and blend until smooth. Alternatively, you can use a food processor.

Step 3

Once blended, pass the tomato puree through a fine sieve or strainer into a large bowl to remove the skin and seeds.

Step 4

Cut the crust off the bread and tear the bread into small pieces. Add the bread to the tomato puree and let it soak for about 10 minutes until completely softened.

Step 5

Meanwhile, peel the garlic clove and add it to the blender. Once the bread is soaked, return the tomato and bread mixture to the blender with the garlic.

Step 6

Blend the mixture on high speed until you achieve a smooth, creamy consistency.

Step 7

With the blender running, slowly drizzle in the extra virgin olive oil, allowing it to emulsify the mixture. You should end up with a thick, velvety soup.

Step 8

Add the sherry vinegar and salt. Blend briefly to combine. Taste and adjust the seasoning if necessary.

Step 9

Chill the salmorejo in the refrigerator for at least an hour before serving.

Step 10

For serving, finely chop the hard-boiled eggs and Serrano ham.

Step 11

Serve the salmorejo cold, drizzled with a touch more olive oil and garnished with the chopped hard-boiled eggs and Serrano ham.

Nutrition Facts

Serving size	(1576g)

Amount per serving	% Daily Value*
Calories	2277.8

Total Fat 165.5g	0%
Saturated Fat 27.1g	0%
Polyunsaturated Fat 1.8g
Cholesterol 500.3mg	0%
Sodium 5736.6mg	0%
Total Carbohydrate 139.8g	0%
Dietary Fiber 17.6g	0%
Total Sugars 36.2g
Protein 75.4g	0%

Vitamin D 100IU	0%
Calcium 356.8mg	0%
Iron 13.3mg	0%
Potassium 2752.5mg	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: 63.4%

Protein: 12.8%

Carbs: 23.8%