Authentic Spanish Salmorejo Recipe

Ingredients

• 1 kg (2.2 lbs) ripe tomatoes 1 kg (2.2 lbs) ripe tomatoes
• 200 g (7 oz) day-old bread, crust removed 200 g (7 oz) day-old bread, crust removed
• 2 garlic cloves 2 garlic cloves
• 100 ml (1/2 cup) extra virgin olive oil 100 ml (1/2 cup) extra virgin olive oil
• 2 tablespoons sherry vinegar 2 tablespoons sherry vinegar
• Salt, to taste Salt, to taste
• 2 hard-boiled eggs, diced (for garnish) 2 hard-boiled eggs, diced (for garnish)
• 50 g (2 oz) Serrano ham, crispy (for garnish) 50 g (2 oz) Serrano ham, crispy (for garnish)

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat: 25g (total), 4g (saturated)
• Carbohydrates: 28g (total), 6g (sugars)
• Protein: 6g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   In a large pot of boiling water, blanch the tomatoes for 30 seconds. Remove them from the water and let them cool. Peel off the skin and remove the seeds.
2. 2.
   Tear the bread into small pieces and soak it in water for a few minutes. Squeeze out the excess water.
3. 3.
   In a blender, combine the peeled tomatoes, soaked bread, garlic cloves, olive oil, sherry vinegar, and a pinch of salt. Blend until smooth and creamy.
4. 4.
   Taste and adjust the seasoning if needed. If the soup is too thick, add a little water to achieve the desired consistency.
5. 5.
   Chill the Salmorejo in the refrigerator for at least 2 hours to allow the flavors to meld together.
6. 6.
   Serve the Salmorejo in bowls, garnished with diced hard-boiled eggs and crispy Serrano ham. Drizzle with a little extra olive oil if desired.

Treat your ingredients with care...

• Tomatoes — Choose ripe and flavorful tomatoes for the best taste. If they are not in season, you can use canned tomatoes as a substitute.
• Bread — Day-old bread works best for this recipe as it absorbs the flavors without becoming too soggy. If you don't have day-old bread, you can lightly toast fresh bread before using it.
• Olive oil — Opt for extra virgin olive oil to enhance the flavor of the Salmorejo.

Tips & Tricks

• For a smoother texture, pass the blended soup through a fine-mesh sieve before chilling.
• Adjust the amount of garlic according to your preference. If you prefer a milder flavor, use only one garlic clove.
• To make the Serrano ham crispy, heat a non-stick pan over medium heat and cook the ham slices until they become crispy.

Serving advice

Serve the Salmorejo chilled in individual bowls. Drizzle a little extra olive oil on top and sprinkle with freshly ground black pepper for an extra touch of flavor. Accompany it with crusty bread for dipping or scooping.

Presentation advice

Garnish the Salmorejo with a sprinkle of chopped fresh parsley or basil leaves to add a pop of color. Serve it in elegant bowls or glasses to showcase its vibrant red color.