Best 2 Salmorejo Recipes

Salmorejo is a cold, thick soup made with tomatoes, bread, garlic, and olive oil. It is a popular dish in Spain, especially in the southern region of Andalusia. The origins of salmorejo are not entirely clear, but it is thought to have evolved from a similar dish called gazpacho. Salmorejo is typically served as a first course or a light lunch, and it can be garnished with a variety of toppings, such as hard-boiled eggs, jamón serrano, and croutons. The best salmorejo recipes are the ones that are made with fresh, ripe tomatoes and high-quality olive oil.

Here are our top 2 tried and tested recipes!

THICK TOMATO CREAM SOUP (SALMOREJO)

Thick Tomato Cream Soup (Salmorejo) image

Salmorejo is a cold thick tomato soup from Southern Spain. It is really simple to prepare and a very nice starter dish for the summer months. Enjoy!

Provided by Nif_H

Categories Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

3 large tomatoes
1/2 French baguette
1/2 cup olive oil
1 -2 tablespoon white wine vinegar
1 egg yolk, raw
1 garlic clove
salt
1 egg, hard boiled
2 ounces serrano ham or 2 ounces iberico ham

Steps:

Boil tomatoes for 1 minute, plunge in ice water and peel. Put tomatoes, garlic, bread, egg yolk, olive oil into food processor and blend. Add 1 tablespoon of vinegar and slowly add more until the mixture has the consistency of mayonnaise.
Add salt to taste.
Chop up or slice hard boiled egg and ham and sprinkle on top to garnish.Serve cold .

SALMOREJO

Salmorejo image

This silky, salmon-colored purée from Cordoba, Spain, is thicker and creamier than gazpacho Andaluz, just a simple mixture of tomatoes, bread, garlic and olive oil. Its success depends entirely on the quality of the tomatoes and oil. Authentic salmorejo has about three times as much olive oil as this version and can be thicker, doubling as a sauce or a dip. Traditionally, the soup is garnished with Ibérico or Serrano ham and diced hard-boiled eggs, but I like to garnish mine with diced green pepper or, for some spice, diced poblano pepper.

Provided by Martha Rose Shulman

Categories dinner, lunch, soups and stews, appetizer, main course, side dish

Time 3h

Yield Four servings

Number Of Ingredients 7

Ingredients

2 pounds ripe red tomatoes, peeled
4 ounces stale French baguette, crusts removed and diced or torn into pieces (about 2 1/2 cups diced or torn up bread)
2 garlic cloves, halved, green shoots removed, coarsely chopped
3 tablespoons extra virgin olive oil (more to taste), plus additional for drizzling
1 1/2 to 2 tablespoons sherry vinegar (to taste)
Salt to taste
Diced green pepper or, for a spicy twist, diced poblano pepper, for garnish (optional)

Steps:

Place the bread in a bowl, and cover with cold water. Allow to sit for a few minutes, then drain and squeeze the water from the bread. Return the bread to the bowl, and place a strainer over the bowl.
Cut the peeled tomatoes in half across the equator, and squeeze out the seeds over the strainer. Rub the seed pods against the strainer to extract as much juice as you can. Discard the seeds. Chop the tomatoes coarsely, and add to the bowl with the bread and tomato juice. Add the garlic, 2 tablespoons of the olive oil, the vinegar and salt to taste. Toss together and leave to marinate for 30 minutes.
Transfer to a blender, and blend at high speed until homogenized (you will probably have to do this in two batches). While the blender is running, drizzle in the remaining tablespoon of olive oil. Pour into the bowl, taste and adjust seasoning, adding more salt if desired. Cover and chill for at least two hours.
Serve, garnishing each bowl with diced green or poblano pepper and a drizzle of olive oil.

Nutrition Facts : @context http, Calories 117, UnsaturatedFat 1 gram, Carbohydrate 23 grams, Fat 1 gram, Fiber 5 grams, Protein 5 grams, SaturatedFat 0 grams, Sodium 612 milligrams, Sugar 7 grams, TransFat 0 grams

Tips:

Fresh ingredients: Use fresh, ripe tomatoes and vegetables for the best flavor.
Chill ingredients: Chill the tomatoes and vegetables before blending to make a more refreshing salmorejo.
Use a good quality olive oil: The quality of the olive oil you use will greatly affect the taste of your salmorejo, so use the best quality oil you can find.
Don't over-blend: Blend the salmorejo until it is smooth, but don't over-blend it or it will become too thick.
Serve immediately: Salmorejo is best served immediately after it is made, but it can be stored in the refrigerator for up to 2 days.

Conclusion:

Salmorejo is a delicious and refreshing soup that is perfect for a hot summer day. It is also a healthy and nutritious meal that is packed with vitamins and minerals. With its simple ingredients and easy preparation, salmorejo is a great dish for anyone to try. So next time you are looking for a light and flavorful meal, give salmorejo a try!