I absolutely adore this salmorejo recipe because it’s like a refreshing splash of summer in a bowl, with the rich taste of ripe tomatoes and the smooth, creamy blend of olive oil and bread. Plus, who can resist the indulgent toppings of jamón serrano and boiled eggs? It’s a simple yet sophisticated dish that never fails to impress both my taste buds and my friends.
One of my preferred Spanish dishes is salmorejo, which is celebrated for its flavor and texture. The starred ingredients—ripe tomatoes, bread that’s a day old, and extra virgin olive oil—come together in this chilled soup, which is as nutritious as it is delicious.
At least that’s how I remember it from the last time I had it, way too long ago. I remember garnishing it with what would be a perfectly boiled egg—if only I’d gotten it out of its shell intact—and jamón serrano to serve with the soup.
Ingredients
Tomatoes:
They are high in vitamin C and antioxidants and offer a delightful refreshing base.
White Bread:
Provides weight and smoothness; full of sugars.
Olive Oil:
Fats healthy for the heart contribute to richness and smoothness.
Garlic:
Imparts a strong, delicious taste; full of flavor.
Sherry Vinegar:
Delivers a sharp, sour equilibrium; intensifies tastes.
Eggs:
Rich in protein; provide a creamy, rich topping.
Jamón Serrano:
Protein that is salty and savory; enhances depth and taste complexity.
Ingredient Quantities
- 1 kg ripe tomatoes
- 200 g day-old white bread (crusts removed)
- 100 ml extra virgin olive oil
- 2 cloves garlic
- 1 tablespoon sherry vinegar
- Salt to taste
- 2 boiled eggs (for garnish)
- 50 g jamón serrano (Spanish cured ham, for garnish)
Instructions
1. Clean the tomatoes thoroughly and chop them into four parts.
2. In a blender or food processor, mix the tomatoes until smooth. Then strain through a fine sieve to eliminate the seeds and skin.
3. Take the day-old white bread and tear it into small pieces. Then add the small pieces of bread to the strained tomato puree. Let it soak for about 10 minutes.
4. Peeled garlic cloves should be added, along with extra virgin olive oil, sherry vinegar, and salt, to the mixture of tomatoes and bread.
5. Once more, mix the mixture until it is extremely smooth and creamy.
6. Sample the salmorejo and fine-tune the seasoning, if necessary, with additional salt or vinegar to achieve the desired flavor profile.
7. Refrigerate the salmorejo for a minimum of 1 hour before serving.
8. At the same time, remove the shells from the hard-boiled eggs and chop them into very small pieces.
9. Slice the jamón serrano very thinly, or chop it into small pieces.
10. The chilled salmorejo should be served in bowls, not cups. The texture of this soup begs for the garnishes that I consider essential to salmorejo’s enjoyment: diced egg, pieces of jamón serrano, and a drizzle (or perhaps a trickle) of extra virgin olive oil.
Equipment Needed
1. Cutting board
2. Knife
3. Blender or food processor
4. Fine sieve or strainer
5. Large mixing bowl
6. Spoon or spatula
7. Measuring cups/spoons
8. Refrigerator
9. Small bowl (for hard-boiled eggs)
10. Serving bowls
FAQ
- What type of tomatoes should I use for Salmorejo?For the best flavor, use tomatoes that are ripe and full of flavor, such as plum tomatoes or vine-ripened tomatoes.
- Can I use fresh bread instead of day-old bread?Bread that’s a day old is best because it absorbs liquid better, but fresh bread can work if you don’t have any that’s older.
- Is there a substitute for jamón serrano?You can swap in prosciutto or another cured ham for jamón serrano, though the flavor will differ a bit.
- How do I ensure a smooth texture in the Salmorejo?Thoroughly blend the ingredients, and if necessary, strain the mixture to get any remaining chunks or seeds out for a smoother consistency.
- Can Salmorejo be made in advance?Indeed, a day in advance is when Salmorejo can be prepared and stored in the refrigerator. It may thicken, so if it does, a little water should be adjusted to it before serving.
- Can the garlic quantity be adjusted?Certainly! Please feel free to tweak the garlic quantity to your liking.
Substitutions and Variations
For the tomatoes: If fresh ripe tomatoes aren’t available, use canned whole tomatoes.
To make a gluten-free version of the white bread, simply substitute gluten-free bread.
Substitute regular olive oil or avocado oil for the extra virgin olive oil.
To substitute sherry vinegar, you can use either red wine vinegar or apple cider vinegar.
For jamón serrano: Employ prosciutto or another cured ham that you favor.
Pro Tips
1. Tomato Quality: Use the ripest tomatoes you can find for the best flavor. If possible, opt for variably ripened heirloom tomatoes to add depth to the flavor profile.
2. Bread Variety: Consider using a rustic bread or country loaf for more texture and flavor. Even though the recipe calls for day-old white bread, a thicker, heartier bread can enhance the body of the salmorejo.
3. Garlic Mellowing: Before adding garlic, mellow its harshness by either roasting or soaking the cloves in milk for 10 minutes to avoid overpowering the other flavors.
4. Olive Oil Emulsion: When mixing the olive oil into the puree, add it slowly in a steady stream while blending to create a smoother emulsion and achieve a creamier texture.
5. Chill Time: Allow the salmorejo to chill in the refrigerator for at least 2-3 hours or overnight if possible. This extra time helps the flavors to meld together and intensify the taste.
Salmorejo Recipe
My favorite Salmorejo Recipe
Equipment Needed:
1. Cutting board
2. Knife
3. Blender or food processor
4. Fine sieve or strainer
5. Large mixing bowl
6. Spoon or spatula
7. Measuring cups/spoons
8. Refrigerator
9. Small bowl (for hard-boiled eggs)
10. Serving bowls
Ingredients:
- 1 kg ripe tomatoes
- 200 g day-old white bread (crusts removed)
- 100 ml extra virgin olive oil
- 2 cloves garlic
- 1 tablespoon sherry vinegar
- Salt to taste
- 2 boiled eggs (for garnish)
- 50 g jamón serrano (Spanish cured ham, for garnish)
Instructions:
1. Clean the tomatoes thoroughly and chop them into four parts.
2. In a blender or food processor, mix the tomatoes until smooth. Then strain through a fine sieve to eliminate the seeds and skin.
3. Take the day-old white bread and tear it into small pieces. Then add the small pieces of bread to the strained tomato puree. Let it soak for about 10 minutes.
4. Peeled garlic cloves should be added, along with extra virgin olive oil, sherry vinegar, and salt, to the mixture of tomatoes and bread.
5. Once more, mix the mixture until it is extremely smooth and creamy.
6. Sample the salmorejo and fine-tune the seasoning, if necessary, with additional salt or vinegar to achieve the desired flavor profile.
7. Refrigerate the salmorejo for a minimum of 1 hour before serving.
8. At the same time, remove the shells from the hard-boiled eggs and chop them into very small pieces.
9. Slice the jamón serrano very thinly, or chop it into small pieces.
10. The chilled salmorejo should be served in bowls, not cups. The texture of this soup begs for the garnishes that I consider essential to salmorejo’s enjoyment: diced egg, pieces of jamón serrano, and a drizzle (or perhaps a trickle) of extra virgin olive oil.
