Salmorejo
Experience the vibrant flavors of Andalusia with this traditional Salmorejo, a thick and creamy chilled tomato soup. Heartier than gazpacho, it's crafted from ripe tomatoes, stale bread, and garlic, then emulsified with olive oil for an incredibly smooth texture. This vegetarian rendition offers a refreshing and satisfying dish, perfect for warm weather.
An original recipe by Forkin
- Total time
- 1 hr 25 min
- Serves
- 4
- Difficulty
- Easy
- Per serving
- 362 kcal
Allergen information: may contain eggs, gluten, and sulphites. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 1,000 gripe tomato, halved
- 100 gstale bread, crusts removed, torn into pieces
- 1 clovegarlic, peeled
- 80 mlextra virgin olive oil
- 15 mlred wine vinegar
- 1 tspsalt
garnish
- 2 pcshard-boiled egg, finely chopped
- 15 mlextra virgin olive oil
Equipment
Medium pot · Large bowl · Ice bath · High-speed blender · Food processor (optional) · Fine-mesh sieve (optional) · Airtight container · Chef's knife · Cutting board
The method
Step by step
- 1
Bring a medium pot of water to a rolling boil over high heat.
About 2 min
Cook’s note: Ensure the water is vigorously boiling for quick and effective blanching.
- 2
Carefully drop the ripe tomatoes into the boiling water and blanch for 30-60 seconds, or until their skins just begin to crack.
About 1 min
Cook’s note: Blanching loosens the tomato skins, making them much easier to peel and contributing to a smoother soup texture.
- 3
Immediately transfer the blanched tomatoes from the hot water into a large bowl filled with ice water to halt the cooking process.
About 1 min
Cook’s note: An ice bath prevents the tomatoes from cooking further and helps preserve their fresh flavor and color.
- 4
Once cooled, peel the skins from the tomatoes, then core them and roughly chop into large pieces.
About 5 min
Cook’s note: The skins should slip off easily after blanching and cooling. Remove any tough core material for a better texture.
- 5
In a high-speed blender or food processor, combine the chopped tomatoes, stale bread, peeled garlic clove, 80 ml of extra virgin olive oil, red wine vinegar, and salt.
About 2 min
Cook’s note: Using stale bread is crucial for the traditional thick, creamy texture of salmorejo. Fresh bread will make the soup too watery.
- 6
Blend the mixture on high speed for 3-5 minutes until it is completely smooth and creamy, pausing to scrape down the sides of the blender as needed.
About 5 min
Cook’s note: For an exceptionally silky texture, pass the blended salmorejo through a fine-mesh sieve to remove any remaining seeds or small skin fragments.
- 7
Taste the salmorejo and adjust the seasoning with additional salt or red wine vinegar if desired.
About 1 min
Cook’s note: The balance of acidity and salt is key. Add small amounts and re-taste until it's perfect for your palate.
- 8
Pour the salmorejo into an airtight container and refrigerate for at least 1 hour, or until thoroughly chilled.
About 1 hr
Cook’s note: Chilling is essential; it allows the flavors to meld and deepen, and the soup to thicken to its characteristic consistency.
- 9
Before serving, divide the chilled salmorejo among individual bowls.
About 1 min
- 10
Garnish each serving with finely chopped hard-boiled egg and a generous drizzle of the remaining 15 ml of extra virgin olive oil.
About 1 min
Cook’s note: The hard-boiled egg and olive oil are classic garnishes that add richness and texture, enhancing the overall experience.
Per serving
Nutrition
- Calories
- 362.2kcal
- Protein
- 7.8g
- Carbs
- 22.6g
- Fat
- 27.8g
- Fibre
- 3.5g
- Sugar
- 8g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
This Salmorejo is a fantastic light lunch or a refreshing starter for a summer meal. Serve it with crusty bread for dipping, or alongside a simple green salad. For a non-vegetarian option, crispy jamón serrano can be added as a garnish instead of or in addition to the hard-boiled egg. A dry sherry or a crisp white wine pairs beautifully with its bright flavors.
Store leftover salmorejo in an airtight container in the refrigerator. Do not add garnishes until serving.
Salmorejo is served chilled. If it has thickened too much in the refrigerator, you can stir in a tablespoon or two of cold water or extra virgin olive oil to reach the desired consistency.
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