Authortapasonline
RatingDifficultyBeginner

Salmorejo is a cold soup from Andalusia where it is perfect for the heat of summer. It has a thick, creamy consistency, but you may adapt this to taste. The toppings also are entirely optional and may be altered for a vegetarian version.

Yields4 Servings
Prep Time15 minsTotal Time15 mins
 2 Slices of White Bread, centre of a Baguete, or equivalentstale works best
 8 Large Ripe Tomatoesroughly chopped
 3 Cloves of Garlicroughly chopped
 75 ml Extra Virgin Olive Oil
 2 tbsp Sherry Vinegar
 100 ml Water
 Pinch of Salt
To Serve
 25 ml Extra Virgin Olive Oil
 50 g Serrano Hamchopped
 1 Hard Boiled Eggsliced or finely chopped
 Half a Small Red Onionfinely chopped
 Pinch of Black Pepper
1

Soak the bread in water for a few minutes and then drain.

2

Blend the tomatoes in a food processor, then add the bread, garlic, water, sherry vinegar and salt and blend again.

3

Continue blending and add the olive oil in a stream to ensure it mixes and emulsifies. Check the consistency and taste for seasoning.

4

Chill the soup for around an hour and when ready to serve, drizzle with olive oil, sprinkle with black pepper and add the toppings.

Category, Cooking Method

Ingredients

 2 Slices of White Bread, centre of a Baguete, or equivalentstale works best
 8 Large Ripe Tomatoesroughly chopped
 3 Cloves of Garlicroughly chopped
 75 ml Extra Virgin Olive Oil
 2 tbsp Sherry Vinegar
 100 ml Water
 Pinch of Salt
To Serve
 25 ml Extra Virgin Olive Oil
 50 g Serrano Hamchopped
 1 Hard Boiled Eggsliced or finely chopped
 Half a Small Red Onionfinely chopped
 Pinch of Black Pepper

Directions

1

Soak the bread in water for a few minutes and then drain.

2

Blend the tomatoes in a food processor, then add the bread, garlic, water, sherry vinegar and salt and blend again.

3

Continue blending and add the olive oil in a stream to ensure it mixes and emulsifies. Check the consistency and taste for seasoning.

4

Chill the soup for around an hour and when ready to serve, drizzle with olive oil, sprinkle with black pepper and add the toppings.

Salmorejo