Salmorejo Sevillano
Dive into the vibrant flavors of Southern Spain with this authentic Salmorejo Sevillano recipe, a chilled tomato and bread soup hailing from Andalusia. Made with ripe tomatoes, stale bread, and a generous drizzle of high-quality extra virgin olive oil, this creamy, refreshing dish is a true showcase of Mediterranean simplicity. The addition of sherry vinegar and garlic brings a tangy depth, while a garnish of chopped hard-boiled eggs and thinly sliced jamón ibérico or serrano adds indulgent texture and flavor. Ready in just 20 minutes with no cooking required, this easy recipe is perfect for summer gatherings or as a light appetizer. Serve it chilled for a traditional taste of Spain that’s sure to transport your senses.
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Recipe Information
Ingredients
- 1 kg ripe tomatoes
- 200 g stale white bread (without crust)
- 150 ml extra virgin olive oil
- 1 large garlic clove
- 1 tbsp sherry vinegar
- 1 tsp salt
- 2 large hard-boiled eggs
- 80 g jamón ibérico or serrano (thinly sliced)
Instructions
Start by peeling the tomatoes: Bring a pot of water to boil and prepare a bowl of ice water. Score a small 'X' on the bottom of each tomato and blanch them in boiling water for 30 seconds. Remove and transfer them immediately to the ice water. Peel off the skins, which should come off easily.
Cut the peeled tomatoes into quarters and remove the cores and excess seeds. Place the tomatoes in a blender or food processor.
Add the stale bread to the tomatoes. Soak for a few minutes as you prepare the remaining ingredients.
Peel the garlic clove and add it to the blender. Be mindful of the size and strength of the garlic—if you prefer a milder taste, remove the central germ.
Add the extra virgin olive oil, sherry vinegar, and salt to the blender. Blend the mixture on high speed until smooth and creamy. Taste and adjust seasoning if necessary.
For an extra-smooth texture, pass the mixture through a fine sieve into a large bowl to remove any remaining solids.
Chill the salmorejo in the refrigerator for at least 1 hour before serving.
Before serving, chop the hard-boiled eggs and thinly slice the jamón ibérico or serrano into small pieces.
Ladle the chilled salmorejo into bowls, then garnish with the chopped eggs and jamón. Drizzle a small amount of olive oil on top for extra flavor.
Serve immediately and enjoy this refreshing and creamy Andalusian dish!
Nutrition Facts
Calories |
2067 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 158.6 g | 203% | |
| Saturated Fat | 24.5 g | 123% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 411 mg | 137% | |
| Sodium | 3540 mg | 154% | |
| Total Carbohydrate | 141.8 g | 52% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 32.9 g | ||
| Protein | 41.7 g | 83% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 357 mg | 27% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 2722 mg | 58% | |
*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.
