5 from 15 votes
Salmorejo Recipe
Salmorejo is a chilled Spanish tomato soup made from ripe tomatoes, soaked bread, garlic, olive oil, and a splash of red wine vinegar, blended until smooth and creamy. Hard-boiled eggs and thinly sliced serrano ham traditionally garnish the dish, adding protein and a savory contrast. The soup has a rich, velvety texture from the bread and olive oil with bright tomato flavor, ideal for a refreshing starter or light meal.
Prep Time
20 mins
Cook Time
5 mins
Additional Time
2 hrs
Total Time
2 hrs 25 mins
Servings:
4
People, as a main (about 6 1/2-cups total)
Calories:
381 kcal
Course:
Main Course, Appetizer
Cuisine:
Spanish
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.
Cup of Yum
Nutrition Information
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%)
Nutrition Facts
Serving: 4 People, as a main (about 6 1/2-cups total)
Amount Per Serving
Calories 381
% 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.