Salmorejo

Salmorejo

€2.47 │ Serves 4 │ €0.62 per portion │ <30mins │ Spain

Salmorejo is a refreshing summer soup. A classic from Córdoba, Tomatoes are blitzed with garlic, olive oil, leftover bread, and hit of sharpness from some sherry vinegar. Addictive and satisfying!

• What to serve it with?
• Leftovers
• Utensils
• Ingredients
• Method

What to serve it with?

Salmorejo is traditionally topped with boiled eggs and Spanish ham. Though it also goes great with some crusty bread or picos (breadsticks), and of course a variety of other tapas if that's the mood.

Leftovers

Spoonfeed meal plans save you money by using the economy of scale. Making the extras from dinner into a leftover lunch avoids spending out and extra time cooking!

For salmorejo, as it is a cold soup, it keeps perfectly for the next day.

Utensils

• 1 saucepan
• Blender/hand-mixer
• Serving bowl
• Sieve

Ingredients

• 1kg tomato
• ~200g bread, often used stale
• 2 garlic cloves
• 2 eggs
• 4 tbsp olive oil
• 1 tsp sherry/red wine vinegar

Method

1. Put eggs to hard boil in a pan.
2. If your bread is stale, soften chunks of bread in water, then drain of water and add to your blender or a bowl to use for a hand-mixer.
3. Meanwhile, cut your tomato into chunks and add to the bread. Add your garlic cloves, peeled but whole. Blitz until totally blended.
4. Pass the mix through a sieve to remove the pips of the tomato for a smoother salmorejo.
5. Now back in the blender/bowl, add olive oil, vinegar, and salt and pepper to taste. Mix again, adding more olive oil if necessary to bring the emulsion to a light, creamy consistency.
6. Add chopped egg and any other toppings like fresh herbs and Spanish ham on top, then serve with your preferred sides.
7. Enjoy!