salmorejo recipe

The best Spanish salmorejo recipe I've ever tried. Straight from my mother-in-law's cookbook to your own!

Salmorejo Recipe

Medium Tomatoes (the quality of the tomatoes

Medium Baguette

Cup Extra Virgin Olive Oil

Clove of Garlic (not too big)

Sherry

Salt

Hard Boiled Eggs

Serrano

Scald the tomatoes: Put a large pot of salted water on the stove and bring to a boil. Cut a small cross in the bottom of each tomato. When the water is boiling add the tomatoes for 30-60 seconds. Remove immediately and place in a cold water bath (a bowl filled with ice and cold water). The skin will peel right off of the tomatoes.

First Blend: Cut out the cores of the tomatoes and add all the rest to your blender. Blend at high-speed for about 30 seconds until the tomatoes are broken down.

Add bread: Take all of the "guts" out of your baguette and add them to the blended tomatoes. The baguette should have given about 2-3 cups of guts and you can experiment with how much you add, as this is how you change the texture. I use about 2 cups of the bread guts. Let the bread soak in the tomato juice for about 5 minutes.

Second Blend: Add the splash of vinegar, salt, and garlic and blend until the soup is an even texture and the bread is completely broken down.

Add Oil: If your blender has it, open the small hole in the top. Slowly add the olive oil as you are blending at a moderate speed. If it doesn't have the hole, stop and go adding little by little.

Add Egg and Adjust: Add 1 hardboiled egg and blend until incorporated. Taste and adjust levels of salt, vinegar, garlic, and bread.

Serve in small bowls with diced hardboiled egg and sliced ham as condiments. Serve cold! Enjoy!

Gazpacho’s richer, creamier cousin is salmorejo, a red-orange chilled soup native to Córdoba that’s garnished with jamón and hard-boiled egg. 

Salmorejo

Tbsp. kosher salt,

plum tomatoes,

baguette (10 oz.), preferably stale, cut into large pieces

garlic clove,

½ small yellow onion

extra-virgin olive oil,

Tbsp. sherry vinegar, plus more to taste

Ibérico

eggs,

To a blender, add the salt, tomatoes, baguette, garlic, onion, and enough boiling water to cover; set aside for 1 hour.

Reserve 1 cup of the liquid. Drain the vegetables and return them to the blender. Add the oil, vinegar, and reserved liquid. Purée until silky, then season with salt and additional vinegar to taste. Refrigerate until chilled.

Pour the salmorejo into eight bowls and top evenly with the ham, eggs, and a drizzle of oil.

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Salmorejo Recipe

Salmorejo

Top 2 salmorejo recipe recipes from across the web

The most viewed salmorejo recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Salmorejo Recipe

Salmorejo

The most viewed salmorejo recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine