Teresa's Recipes
Salmorejo
Indulge in the vibrant flavors of Salmorejo, a traditional Spanish chilled tomato soup that hails from Andalusia. This dish is a creamy blend of ripe tomatoes, fragrant garlic, and the richness of extra virgin olive oil, all elevated by a splash of sherry vinegar. Perfect as a refreshing appetizer or a light meal on a hot summer day, Salmorejo is often garnished with crispy Serrano ham and hard-boiled eggs, making it not just a treat for the palate but also a feast for the eyes.
Ingredients
- 1 kg, roughly chopped Ripe tomatoes
- 100g, preferably stale bread or baguette Bread
- 1 clove Garlic
- 100 ml Extra virgin olive oil
- 30 ml Sherry vinegar
- 1 teaspoon Salt
- 50g, finely chopped for garnish Serrano ham
- 2, chopped for garnish Hard-boiled eggs
Dietary Notes
- Servings: 4
- Dish Type: Appetizer
- Prep Time: 15 minutes
- Cook Time: N/A (chill time: 2 hours)
- Calories: 250
- Fat: 20g
- Carbs: 18g
- Protein: 6g
- Sodium: 600mg
- Sugar: 6g
Instructions
- Begin by cutting the ripe tomatoes into quarters and placing them in a blender.
- Add the stale bread, garlic, extra virgin olive oil, sherry vinegar, and salt to the blender.
- Blend all the ingredients until the mixture is smooth and creamy.
- Pass the blended mixture through a fine sieve into a bowl to remove any skins and seeds, ensuring a silky texture.
- Cover the bowl and chill the soup in the refrigerator for at least 2 hours to allow the flavors to meld and for a refreshingly cold soup.
- Before serving, give the soup a good stir. Ladle the Salmorejo into bowls and garnish with finely chopped hard-boiled eggs and small pieces of Serrano ham.
Tips
- For an extra layer of flavor, consider adding a pinch of smoked paprika to the soup before blending.
- If you prefer a lighter version, you can reduce the amount of olive oil.
- Salmorejo pairs beautifully with crusty bread or can be served alongside a simple green salad.