Salmorejo

Name: Salmorejo
Cook time: 55 min
Total time: 55 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 1 kg Tomato, ripe; 200g White Bread, day-old, crusts removed, torn; 150ml Extra Virgin Olive Oil; 1 small Garlic Clove; 1 tbsp Sherry Vinegar; 1 tsp Salt, fine, or to taste; 2 Eggs, hard-boiled, chopped; 60g Jamón Serrano, finely chopped; Some Extra Virgin Olive Oil, for drizzling

Salmorejo is a luscious, velvety chilled tomato soup from Andalusia, made by puréeing ripe tomatoes with bread, garlic and plenty of olive oil until silk-smooth. Served cold and topped with chopped hard-boiled egg and savory Jamón Serrano, it’s a simple yet deeply satisfying summer starter.

Salmorejo is a luscious, velvety chilled tomato soup from Andalusia, made by puréeing ripe tomatoes with bread, garlic and plenty ... Show more

Traditional Spanish Recipe

Health Grade

C · Balanced

Rating

4.4

Time

55 min

Price

1,19 €

Calories

548 kcal

low calorie

quick

easy

low carb

Method

Boil and prep

Put the Eggs in a saucepan and cover them with cold water. Bring the water to a boil, then lower it to a gentle simmer for 10 minutes; while they cook, rinse the Tomatoes, cut out the cores, and roughly chop them into big chunks. Trim off any crust still left on the White Bread if needed, tear it into pieces, and peel the Garlic Clove. When the eggs are done, drain them, cool them under cold running water, peel them, and chop them once they’re comfortable to handle.

Blend the soup

Add the chopped tomatoes, bread, garlic, Sherry Vinegar, and Salt to a blender. Blend until the mixture is completely smooth, then slowly stream in the Extra Virgin Olive Oil while the motor is running so the soup turns thick, glossy, and creamy. Keep blending until it looks like a smooth orange velvet, scraping down the sides once or twice if anything sticks.

Chill the soup

Transfer the salmorejo to a bowl or container, cover it, and chill until very cold and slightly thicker, 30 minutes. Give it a quick stir before serving so the texture is perfectly even.

Garnish and serve

Taste the chilled salmorejo and adjust the salt if it needs a little more lift. Ladle it into bowls, top with the chopped egg and the Jamón Serrano, and finish with a drizzle of extra olive oil. Serve right away while it’s still cold and creamy.