Salmorejo
What You'll Find Here
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Transport yourself to the vibrant streets of Spain with our traditional salmorejo recipe. Originating from the Andalusian region, this chilled tomato soup is a popular summer dish that bursts with flavor and freshness. With its simple yet delicious ingredients, salmorejo is a true celebration of ripe tomatoes, garlic, bread, and olive oil. Join us on a culinary journey as we guide you through the process of creating this iconic Spanish dish that will transport your taste buds to the sunny Mediterranean.
Salmorejo is a classic and refreshing Spanish cold tomato soup that originates from the southern region of Andalusia. It is a close cousin of gazpacho but is typically thicker and creamier due to the addition of bread. This humble dish has humble origins, with its roots traced back to the Andalusian countryside. It was originally a meal for laborers and shepherds who needed something hearty and nutritious to sustain them during long workdays.
- Andalusian Tradition: Salmorejo is deeply rooted in the culinary traditions of Andalusia, where fresh tomatoes, olive oil, and bread are staple ingredients.
- Summertime Favorite: This cold soup is especially popular during the scorching Andalusian summers, providing a cool and satisfying meal.
- Simplicity and Flavor: Salmorejo's simple ingredients combine to create a dish that's rich in flavor and history, making it a beloved part of Spanish cuisine.
Salmorejo is a cold soup that is similar to gazpacho but with a creamier and thicker consistency. Made with ripe tomatoes, bread, garlic, olive oil, and vinegar, this dish is a true embodiment of Spanish cuisine. The combination of tangy tomatoes, aromatic garlic, and the richness of olive oil creates a harmonious blend of flavors that is both refreshing and satisfying. Whether you're hosting a summer gathering or simply craving a taste of Spain, salmorejo is the perfect choice.
Tools and Equipment
- Blender or food processor: Buy On Amazon / Buy On Amazon
- Cutting board: Buy On Amazon
- Knife: Buy On Amazon
- Mixing bowl: Buy On Amazon
- Whisk or fork: Buy On Amazon / Buy On Amazon
- Serving bowls or glasses: Buy On Amazon / Buy On Amazon
- 1 kg ripe tomatoes
- 200 g day-old bread (such as baguette or country bread; crusts removed)
- 2 clove garlic
- 100 ml extra-virgin olive oil
- 30 ml sherry vinegar (or red wine vinegar)
- salt (to taste)
- optional toppings: chopped hard-boiled eggs, diced Serrano ham, chopped fresh herbs (such as parsley or basil)
Wash the tomatoes and remove the core.
Cut the tomatoes into quarters.
In a blender or food processor, combine the tomatoes, bread, garlic cloves, olive oil, vinegar, and a pinch of salt.
Blend until smooth and creamy.
If the salmorejo is too thick, add a splash of water or more olive oil and blend again until desired consistency is reached.
Taste and adjust the salt and vinegar according to your preference.
Pour the salmorejo into a mixing bowl and refrigerate for at least 1 hour to allow the flavors to meld and the soup to chill.
Divide the chilled salmorejo into serving bowls or glasses.
Garnish with your choice of toppings, such as chopped hard-boiled eggs, diced Serrano ham, or fresh herbs.
Servings 4
- Amount Per Serving
- Calories 393.76kcal
- % Daily Value *
- Total Fat 26.49g41%
- Saturated Fat 3.69g19%
- Trans Fat 0.02g
- Sodium 442.64mg19%
- Potassium 627.82mg18%
- Total Carbohydrate 33.31g12%
- Dietary Fiber 4.82g20%
- Sugars 8.99g
- Protein 7.48g15%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs. Please note that the nutritional values provided are approximate and may vary depending on the specific ingredients and portion sizes used. It's always best to double-check with your specific ingredients and measurements for accurate nutritional information.
Tips and Variations:
- For a smoother texture, strain the blended mixture through a fine-mesh sieve before chilling.
- Customize the toppings based on your preference. Traditional options include chopped hard-boiled eggs and diced Serrano ham, but you can also experiment with fresh herbs, croutons, or drizzles of olive oil.
- Adjust the amount of garlic according to your taste preferences. If you prefer a milder flavor, use only one clove of garlic.
- To make it vegan, omit the toppings like eggs and ham. You can garnish with diced cucumbers, red bell peppers, or cherry tomatoes for added freshness.
Serving Suggestions:
- Serve the salmorejo as a refreshing appetizer or light lunch alongside crusty bread or grilled vegetables.
- Pair it with a glass of chilled white wine or a refreshing Spanish gazpacho cocktail for a complete Spanish dining experience.
Allergen Information:
Here's what you need to know about allergens in Salmorejo:
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Gluten: Salmorejo traditionally contains bread. If you have a gluten allergy or sensitivity, you can opt for gluten-free bread or omit it altogether.
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Dairy: The traditional garnish for Salmorejo often includes hard-boiled eggs and ham. If you're lactose intolerant or have a dairy allergy, you can skip the eggs or replace them with non-dairy alternatives.
Wine or Drink Pairing:
Salmorejo is often served as an appetizer or light meal, and it pairs wonderfully with various beverages:
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Fino Sherry: As a Spanish dish, Salmorejo pairs perfectly with a glass of dry Fino Sherry, which complements its flavors.
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Tinto de Verano: A refreshing choice for a non-alcoholic pairing is Tinto de Verano, a popular Spanish summer drink made from red wine and lemon soda.
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Sparkling Water: The effervescence of sparkling water can cleanse the palate and balance the richness of Salmorejo.
Storage and Leftovers:
To store Salmorejo properly:
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Refrigeration: Store any leftover Salmorejo in an airtight container in the refrigerator. It can be kept for up to 2-3 days.
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Garnish Separately: If you anticipate having leftovers, store the garnishes separately (chopped eggs, ham, and bread croutons) to prevent them from becoming soggy.
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Reblending: Before serving leftover Salmorejo, give it a good blend to restore its creamy consistency.