Salmorejo Recipe
User Reviews
5
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Prep Time
20 mins
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Cook Time
5 mins
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Additional Time
2 hrs
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Total Time
2 hrs 25 mins
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Servings
4 People, as a main (about 6 1/2-cups total)
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Calories
381 kcal
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Course
Main Course, Appetizer
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Cuisine
Spanish
Salmorejo Recipe
Description
This Salmorejo Recipe starts by briefly blanching ripe tomatoes to remove their skins easily. The peeled tomato flesh is blended with soaked torn bread from a baguette, minced garlic, a splash of red wine vinegar, olive oil, and a pinch of salt until smooth and creamy. The amount of bread influences the thickness and creaminess of the soup, while the olive oil adds richness.
The blending creates a silky texture that balances the acidity of the tomatoes and vinegar with the umami of garlic and subtle saltiness. The soup is served cold, which showcases the fresh tomato flavor in a refreshing way.
Traditionally, Salmorejo is garnished with sliced hard-boiled eggs and serrano ham or prosciutto to provide savory, rich toppings that complement the smooth base. These additions also add protein and texture contrast, making it a satisfying dish.
The preparation involves no cooking after blending, aside from the initial blanching, making it suitable for warm-weather meals or as a starter. The recipe’s process preserves the bright color and vibrant flavor of ripe tomatoes.
Ingredients
- 8 tomato medium, ripe
- 1 baguette medium
- 1/4 cup extra virgin olive oil
- 1 clove garlic
- red wine vinegar extra to taste, splash
- salt pinch
- 2 egg hard-boiled
- serrano ham or prosciutto, sliced
Instructions
- Bring a large pot of salted water to a boil on the stove. Prepare a large bowl of water and lots of ice, and set it beside the stove. Cut a cross shape into the bottom of each tomato. When the water is boiling, add the tomatoes for 60 seconds, then immediately transfer them to the ice bath. Once cooled, the skin will peel right off the tomatoes.
- Cut out and discard the cores of the tomatoes and add the flesh to your blender. Blend at high speed for about 30 seconds, or until the tomatoes are broken down.
- Remove some of the inside of the baguette and add to the blended tomatoes. The baguette should give you about 2 to 3 cups of bread, and you can experiment with how much you add, as this is how you change the soup's creaminess. I used about 2 cups of the bread. Let the bread soak in the tomato juice for about 5 minutes.
- Add the splash of vinegar, salt, and garlic, and blend until the soup is smooth and silky.
- If your blender has it, open the small hole at the top. Continue running the blender on a moderate speed, and slowly add the olive oil. If your blender doesn't have the hole, pause the blender, carefully add a small amount of oil, run the blender to incorporate the oil, and repeat with the rest of the oil.
- Add 1 hard-boiled egg and blend until incorporated. Taste and adjust levels of salt, vinegar, garlic, and bread if needed. Transfer soup to an airtight container and chill for at least 2 hours, but best overnight.
- Serve in small bowls with a diced hard-boiled egg and sliced ham.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4People, as a main (about 6 1/2-cups total)
Amount Per Serving
Calories 381 kcal
% Daily Value*
| Calories | 381kcal | 19% |
| Carbohydrates | 38g | 13% |
| Protein | 15g | 30% |
| Fat | 20g | 31% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 11g | 55% |
| Cholesterol | 101mg | 34% |
| Sodium | 682mg | 28% |
| Potassium | 697mg | 15% |
| Fiber | 4g | 16% |
| Sugar | 10g | 20% |
| Vitamin A | 2213IU | 44% |
| Vitamin C | 34mg | 38% |
| Calcium | 99mg | 10% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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