salmorejo recipe.

 

🥣 Salmorejo Recipe (Traditional Spanish Cold Tomato Soup)

Cool, creamy, and bursting with tomato flavor, this authentic Salmorejo recipe from Spain is made with ripe tomatoes, bread, olive oil, and garlic. A refreshing summer dish that’s smooth and satisfying!

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🕒 Prep Time: 15 minutes

❄️ Chill Time: 2 hours

🍽️ Servings: 4

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📝 Ingredients

• 2 lbs (900 g) ripe tomatoes
• 1 cup (100 g) stale white bread, crust removed
• 1 garlic clove
• ½ cup (120 ml) extra virgin olive oil
• 1–2 tbsp sherry vinegar (to taste)
• Salt, to taste

For Garnish:

• 2 hard-boiled eggs, chopped
• 2 oz (50 g) Serrano ham, diced (optional)
• A drizzle of olive oil

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👩‍🍳 Instructions

1. Prepare the Tomatoes
   Blanch the tomatoes in boiling water for 30 seconds, then transfer to cold water. Peel and chop them roughly.

2. Soak the Bread
   Tear the bread into pieces and soak in a few tablespoons of tomato juice until soft.

3. Blend Smoothly
   Add the tomatoes, soaked bread, and garlic to a blender. Process until smooth.

4. Add Olive Oil & Vinegar
   Slowly pour in the olive oil while blending to create a creamy, velvety texture. Add vinegar and salt to taste.

5. Chill & Serve
   Refrigerate for at least 2 hours before serving. Garnish with chopped egg, Serrano ham, and a drizzle of olive oil.

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💡 Tips

• Use ripe, sweet tomatoes for the best flavor.
• For a vegan version, skip the ham and egg toppings.
• Chill well before serving — it’s meant to be refreshing and cold.

Serving Suggestions

• Serve in small bowls or glasses as a starter or appetizer.
• Pair with Spanish tortilla or crusty bread for a light meal.
• Drizzle extra olive oil before serving for a restaurant-style look.

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❄️ Storage Tips

• Store Salmorejo in an airtight container in the fridge for up to 3 days.
• Stir before serving, as it may thicken after refrigeration.
• Avoid freezing — it can separate and lose texture.

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❓ FAQs

Q1. What’s the difference between Salmorejo and Gazpacho?
Salmorejo is thicker and creamier due to the bread and olive oil, while Gazpacho is lighter and more vegetable-based.

Q2. Can I make Salmorejo without a blender?
You can use a food processor or immersion blender, but a high-speed blender gives the smoothest result.

Q3. Can I serve Salmorejo warm?
Traditionally, no — it’s always served chilled as a refreshing summer soup.

Q4. What type of bread works best?
Stale white bread like a baguette or country loaf works best for creamy texture.

Q5. Can I prepare Salmorejo in advance?
Yes! It tastes even better after a few hours as flavors meld together in the fridge.

🔗 Similar Recipes to Try :

1. Gazpacho Recipe – Classic Spanish cold tomato soup.
2. Pisto Recipe – Spanish ratatouille-style vegetable dish.
3. Patatas Bravas – Spicy fried potatoes with aioli.
4. Pan con Tomate – Tomato-rubbed bread from Catalonia.
5. Spanish Garlic Shrimp – Juicy shrimp sautéed with garlic and olive oil.