Salmorejo
Dive into the heart of Andalusian cuisine with Salmorejo, a luxurious cold tomato soup brimming with bold flavors and creamy textures. Crafted from ripe tomatoes, crusty bread, garlic, and sherry vinegar, this Spanish classic transforms simple pantry staples into a velvety, refreshing dish that's perfect for warm weather dining. The addition of extra virgin olive oil lends a silky richness, while the topping of finely chopped hard-boiled eggs and savory Serrano ham creates a sophisticated contrast of textures and tastes. Ready in just 20 minutes and served chilled, Salmorejo is not only a feast for the palate but also a standout centerpiece for tapas-style entertaining. Packed with Mediterranean flavor, this easy-to-make recipe proves simplicity can yield gourmet results.
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Recipe Information
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
Instructions
Start by washing the tomatoes thoroughly. Remove any stems and then cut them into quarters.
Place the tomato quarters into a blender and blend until smooth. Alternatively, you can use a food processor.
Once blended, pass the tomato puree through a fine sieve or strainer into a large bowl to remove the skin and seeds.
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.
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.
Blend the mixture on high speed until you achieve a smooth, creamy consistency.
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.
Add the sherry vinegar and salt. Blend briefly to combine. Taste and adjust the seasoning if necessary.
Chill the salmorejo in the refrigerator for at least an hour before serving.
For serving, finely chop the hard-boiled eggs and Serrano ham.
Serve the salmorejo cold, drizzled with a touch more olive oil and garnished with the chopped hard-boiled eggs and Serrano ham.
Nutrition Facts
Calories |
2278 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 165.5 g | 212% | |
| Saturated Fat | 27.1 g | 136% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 500 mg | 167% | |
| Sodium | 5737 mg | 249% | |
| Total Carbohydrate | 139.8 g | 51% | |
| Dietary Fiber | 17.6 g | 63% | |
| Total Sugars | 36.2 g | ||
| Protein | 75.4 g | 151% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 357 mg | 27% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 2752 mg | 59% | |
*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.
