Salmorejo, a traditional chilled Spanish tomato soup. Similar to gazpacho, but with the addition of bread, it’s more than just a soup. It’s a bowl of pure Mediterranean goodness! Perfect for those hot summer evenings, tapas nights, or when you want to impress your dinner date. Plus, it’s a refreshing change from your usual tomato soup or salsa. The creamy texture and richness of flavors will definitely leave you craving for more, and it’s healthy too! You’ll surely fall in love with this iconic Andalusian dish.
Preparation for Salmorejo is quite a no-brainer. Just toss everything into a blender, and voila! For a dish so quick and easy, it’s packed with flavors that are off the charts, and the satisfying taste will leave you with a happy tummy. No doubt, Salmorejo is a labor of love for everyone who tastes it. And did I mention it’s Vegan-friendly too?
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Servings: 4 servings
- Yield: 4 cups
And now the moment you’ve all been waiting for, let’s dive right into the recipe and cook up a storm!
Ingredients & Equipment You’ll Need
- 1 kilogram ripe tomatoes
- 200g day old bread
- 200 ml extra virgin olive oil
- 1 clove garlic
- Salt to taste
- 2 hard-boiled eggs (optional)
- 100g Serrano ham (Bacon can be replaced if you want it non-vegan)
You will need a blender and a knife.
The tomatoes are key here – the riper they are, the better. If you’re using bread from a baguette, remove the crust, it will blend better. The Olive oil should be extra virgin for the best result.
How To Make Salmorejo
- Begin by cutting the bread into chunks. Place it in a large bowl and add some water to it. Do not soak it, just enough to make it a little soft. Let it sit for about 15 minutes.
- Next, using the knife, score the tomatoes and blanch them in boiling water for about 10 seconds. This will make the skin peel off easily. Once cooled, peel off the skin and chop them up.
- Put the chopped tomatoes, bread, garlic, salt and extra virgin olive oil into a blender. Blend until the mixture becomes creamy.
- Once the mixture becomes creamy, refrigerate for 2 hours before serving.
Tips For The Best Results
- Choose the ripest tomatoes you can find. The soup’s taste greatly depends on the tomatoes’ quality.
- The bread should be day-old for better texture.
- Use a good-quality extra virgin olive oil.
Storage Tips
- Store in an airtight container in the refrigerator.
- This dish tastes even better the day after you make it, so don’t be afraid to prepare it in advance!
Frequently Asked Questions
Q: Can I use any other type of oil instead of olive oil?
A: Olive oil is an integral part of this dish, and it’s not recommended to replace it.
Q: I don’t have any day-old bread. Can I use fresh bread?
A: It’s recommended to use day-old bread as it soaks up the liquid better. But in case you don’t have any, fresh bread will do as well.
Q: Can I add other vegetables?
A: Traditionally, only tomatoes are used in Salmorejo. However, you can add bell peppers or cucumbers if you like.
Q: Can I make it ahead of time?
A: Yes, you certainly can. In fact, it tastes even better the next day!
Q: How long can I keep it in the fridge?
A: It can last up to 3 days in the fridge in an airtight container.
Nutritional Facts of Salmorejo
- Calories: 330
- Fat: 27g
- Carbohydrates: 20g
- Protein: 5g
- Fiber: 3g
- Sodium: 410mg
Now the moment of truth, my verdict. No surprise here, I absolutely adore Salmorejo. It is a mini-marathon of textures and flavors! The rich creaminess of the tomatoes and bread, the slight kick from the garlic, the intenseness of the olive oil…oh my goodness, it’s love on a spoon. Serving suggestion? As a starter to a meal or just as a quick snack, Salmorejo never fails to satisfy. Go on now, try making Salmorejo today, and let your taste buds be the judge.
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