Classic Andalusian Salmorejo Recipe

Ingredients

  • 1kg ripe tomatoes
  • 200g stale bread
  • 1 clove garlic
  • 200ml extra virgin olive oil
  • 1 tsp salt
  • 2 hard-boiled eggs
  • 150g Serrano ham, diced

Steps and instructions

  1. Start by boiling the eggs. Once boiled, peel and set them aside.
  2. Next, chop the tomatoes and put them into a blender.
  3. Add the stale bread, which has been previously soaked in water and squeezed out, into the blender with the tomatoes.
  4. Peel and add the garlic clove to the blender.
  5. Pour the olive oil into the blender gradually while it's still running.
  6. Add salt to taste and continue to blend until the mixture is smooth.
  7. Chill the mixture in the fridge for at least 2 hours before serving.
  8. When ready to serve, dice the boiled eggs and sprinkle them over the soup along with the diced Serrano ham.

Tools for making

  • Blender - A blender will be needed to blend the tomatoes, bread, garlic, and olive oil into a smooth mixture.
  • Knife - A knife will be necessary for chopping the tomatoes and dicing the Serrano ham.
  • Cutting board - A cutting board will provide a stable surface for chopping and dicing ingredients.
  • Bowl - A bowl will be needed for soaking the bread in water.
  • Measuring spoons - Measuring spoons will be useful for accurately measuring the salt.
  • Saucepan - A saucepan will be needed to boil the eggs.
  • Peeler - A peeler will be necessary for peeling the garlic clove.

Recipe variations

  • Add a splash of sherry vinegar for a tangier flavor.
  • Garnish with diced cucumber or red bell pepper for added freshness.
  • Replace the Serrano ham with crumbled feta cheese for a vegetarian option.
  • Top with grilled shrimp or diced cooked chicken for a protein-packed variation.
  • Experiment with different types of bread, such as whole wheat or sourdough, for a different taste and texture.
  • Add a pinch of smoked paprika for a smoky flavor profile.
  • Include a small amount of fresh basil or cilantro for an herbaceous twist.
  • Try using yellow or heirloom tomatoes for a visually appealing and slightly different flavor.

Recipe overview

Salmorejo is a classic Spanish dish that originated in Cordoba, but has gained popularity all over the world. It's a creamy and chilled tomato soup, similar to gazpacho, but with a richer and more velvety texture due to the addition of bread. This recipe is incredibly straightforward and only requires a handful of ingredients: ripe tomatoes, stale bread, garlic, extra virgin olive oil, salt, hard-boiled eggs, and Serrano ham. The beauty of Salmorejo lies in its simplicity and the freshness of its ingredients. The result is a refreshing and hearty dish that can be served as a starter or a light main course, perfect for hot summer days or whenever you want to enjoy a taste of Spain at home.

Common questions

  1. Can I use canned tomatoes instead of fresh tomatoes?
  2. Yes, you can use canned tomatoes as a substitute. Just make sure to drain them before adding them to the blender.
  3. Can I use a different type of bread?
  4. Traditionally, stale bread is used in Salmorejo as it helps to thicken the soup. However, you can use any type of bread you prefer, as long as it is stale.
  5. Can I adjust the amount of garlic?
  6. Yes, you can adjust the amount of garlic according to your taste. If you prefer a stronger garlic flavor, you can add an extra clove.
  7. Can I make Salmorejo ahead of time?
  8. Yes, Salmorejo can be made ahead of time. It actually tastes best when chilled in the fridge for a few hours to allow the flavors to blend. Just make sure to give it a stir before serving.
  9. What can I use as a garnish besides eggs and ham?
  10. While eggs and ham are traditional garnishes for Salmorejo, you can also use diced cucumber, croutons, or fresh herbs like parsley or basil.

Serving dishes and utensils

  • Blender - A blender is necessary to puree the tomatoes, bread, and garlic into a smooth consistency for the soup.
  • Pot - A pot is needed to boil the eggs.
  • Knife - A knife is essential for chopping the tomatoes and dicing the Serrano ham.
  • Cutting board - A cutting board provides a stable surface for chopping and slicing ingredients.
  • Measuring spoons - Measuring spoons are useful for accurately adding the right amount of salt to the recipe.
  • Serving bowls - Salmorejo is typically served in bowls, so having suitable serving bowls on hand is important.
  • Spoons - Spoons are necessary for scooping and serving the chilled soup.

Origin stories

Born under the sun-soaked skies of Andalusia, Spain, Salmorejo is more than just a dish—it's a celebration of simplicity and seasonality. This traditional chilled soup sings the praises of the region's bountiful harvests, featuring ripe tomatoes and olive oil, both cornerstones of Mediterranean cuisine. It's said to have originated in Córdoba, where even today, you'll find locals savoring a chilled bowlful to escape the midday heat. The bread, an ingenious addition, was a frugal way to use up leftovers, cleverly thickening the soup while minimizing waste. Salmorejo is a testament to the Andalusian people's resourcefulness and their respect for the land's generous gifts.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.