Salmorejo Recipe- Spanish Special
Salmorejo is a traditional Spanish cold soup, particularly popular in the southern region of Andalusia. Made primarily with ripe tomatoes, bread, olive oil, garlic, and vinegar, it has a smooth, velvety texture and a rich, refreshing flavor. Often garnished with hard-boiled eggs and jamón (Spanish cured ham), salmorejo is perfect for hot summer days, offering a cool and satisfying dish that’s both simple and delicious. It’s a classic example of Spanish cuisine’s emphasis on fresh, high-quality ingredients.
- Prep Time20 min
- Cook Time5 min
- Total Time25 min
Salmorejo Recipe Ingredients:
- 4-5 ripe tomatoes (about 1 1/2 lbs or 700g)
- 1/4 cup extra virgin olive oil
- 2 slices of white bread (stale is preferred)
- 1 small garlic clove
- 1 tablespoon sherry vinegar or white wine vinegar
- Salt, to taste
- Freshly ground black pepper, to taste
- Garnish: chopped hard-boiled eggs, jamon (Spanish cured ham), or croutons
Prepare the Tomatoes:
Blanch the tomatoes by making a small “X” cut on the bottom.
Place them in boiling water for 30 seconds, then transfer to a bowl of ice water.
Peel the skins off once they are cool enough to handle.
Once peeled, roughly chop the tomatoes and set them aside.
Blend the Soup:
In a blender or food processor, add the chopped tomatoes, bread (torn into smaller pieces), garlic clove, olive oil, vinegar, salt, and pepper.
Blend everything together until smooth and creamy.
The bread will help thicken the soup, giving it that signature texture.
Adjust Consistency:
If the soup is too thick, you can add a little cold water to achieve the desired consistency.
Chill:
For the best flavor, refrigerate the soup for at least an hour before serving to let it chill.
Serve:
Pour the chilled salmorejo into bowls and garnish with chopped hard-boiled eggs, jamón (Spanish cured ham), or croutons.
Recipe Notes:
Tomatoes: Use ripe tomatoes for the best taste.
Bread: Stale bread works better, but fresh bread is fine.
Thickness: Add water if it’s too thick.
Taste: Adjust salt and vinegar to your liking.
Storage: Keep in the fridge for 2-3 days.
