Salmorejo - Gazpacho's Brother
While visiting southern Spain we fell in love with Salmorejo. Salmorejo originates in Andalucia and is a thick soup consisting of tomatoes, bread, and garlic. Many people confuse Gazpacho and Salmorejo but the big difference is the texture and that Gazpacho also contains peppers and onions. To make your Salmorejo a little more complex you can add egg and Jamon Serrano and to keep it vegan just follow the recipe.
Salmorejo is the perfect recipe to make when your fridge is empty or when you don’t want to waste too much time cooking. It is also perfect as a starter if you are prepping lunch or dinner.
Prep Time: 5 Minutes
Cooking Time: 15 Minutes
Ingredients (for 2/3 portions)
Ripe Tomatoes - 1 Kg
Bread - 250 gr (baguette is good)
Garlic - 1 Clove
Olive Oil - 100 ml
Salt
Extra:
Egg
Sliced Jamon Serrano
How to:
Boil the egg for 10 min.
Cut the tomatoes in 4 pieces and blend them for 2 minutes.
Use a strainer to remove any seed and skin residues.
Add the bread, garlic, pinch of salt and the oil with the tomato juice and blend for 2 minutes. The result should be a thick creme texture. You can add more bread if is too liquid.
Peel the egg and cut the Jamon in small pieces.
Pour in a bowl, add the Jamon and grate the hardboiled egg on top.
Tips:
Only use Olive Oil
Buy fresh & ripe tomatoes
Use bread with a thick and white crust
Add a drizzle of “Vinagre de Jerez” (red wine vinegar is good too)