Salmorejo
This traditional Andalucian chilled soup is a quintessential Spanish dish, perfect for a refreshing starter or light meal. Requiring no cooking, it combines ripe tomatoes, bread, garlic, and olive oil blended into a smooth, creamy consistency. After a brief chill, it is finished with classic toppings of Serrano ham, boiled egg, and fresh vegetables for added texture and flavour. An ideal choice for a quick and cool supper.
Ingredients
- 2 slices white bread
- 8 large ripe tomatoes roughly chopped
- 1 green pepper deseeded and roughly chopped
- 3 garlic cloves roughly chopped
- 75ml extra virgin olive oil plus extra for drizzling
- 2-3 tbsp cider vinegar
- 1 boiled egg finely chopped
- 1/2 red onion finely chopped
- 50g Serrano ham chopped
- 1/2 green pepper finely sliced
Method
- Place the bread slices in a shallow dish of water, soaking each side for 30 secs. Combine the soaked bread, chopped tomatoes, roughly chopped green pepper, garlic cloves, and 75ml olive oil in a food processor. Blend until smooth, then add 2 tbsp cider vinegar, a generous pinch of salt, and 100ml water. Process again to achieve a smooth soup, adding a touch more water if the mixture seems too thick. Taste and adjust with extra salt, vinegar, or oil as desired.
- Refrigerate the prepared soup for a minimum of 1 hr. When ready to serve, drizzle with additional extra virgin olive oil and a sprinkle of black pepper. Garnish the top with the finely chopped boiled egg, red onion, chopped Serrano ham, and finely sliced green pepper.
Nutrition (per serving)
Calories236 kcal
Fat20 g
Saturates3 g
Carbs12 g
Sugars7 g
Fibre4 g
Protein3 g
Sodium80 mg
Recipe details
Skill levelEasy
CategoryMain course
Cuisinespanish
DietHealthy
