Salmorejo
Updated June 15, 2021
- Total Time
- About 1 hour, plus at least 2 hours' refrigeration
- Rating
- Comments
- Read comments
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Ingredients
- 2pounds ripe red tomatoes, peeled
- 4ounces stale French baguette, crusts removed and diced or torn into pieces (about 2½ cups diced or torn up bread)
- 2garlic cloves, halved, green shoots removed, coarsely chopped
- 3tablespoons extra virgin olive oil (more to taste), plus additional for drizzling
- 1½ to 2tablespoons sherry vinegar (to taste)
- Salt to taste
- Diced green pepper or, for a spicy twist, diced poblano pepper, for garnish (optional)
Nutritional analysis per serving (4 servings)
211 calories; 11 grams fat; 2 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 24 grams carbohydrates; 5 grams dietary fiber; 8 grams sugars; 5 grams protein; 662 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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.
- Step 3
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.
- Step 4
Serve, garnishing each bowl with diced green or poblano pepper and a drizzle of olive oil.
- Variation: Serve the salmorejo as a sauce with grilled fish or as a dip with crudités. For thicker salmorejo, add another ounce of bread.Advance preparation: This will keep for two days in the refrigerator. But don’t add the garlic until a few hours before serving. Blend a cupful of the soup with the garlic, then whisk back into the rest of the soup.Martha Rose Shulman can be reached at martha-rose-shulman.com.
Private Notes
Comments
Tipically you would find shredded boiled egg to add on top, also very common thinly sliced Spanish ham.
Wait, 1.5 CUPS of minced garlic? I love garlic, but that's got to be a typo, right?
Make it the night before, and add the garlic. And if you have a powerful blender, skip all the silliness about peeling and straining the tomato seeds.
After having salmorejo in Granada and Seville, we tried this recipe with one hack: doubling the garlic. I wish I had riper tomatoes available but it was delicious! Cut up hard boiled egg, Spanish chorizo, and sautéed shrimp as garnish. It’s among our Spanish cuisine go-to recipes.
This was good but no green pepper for me. Also think I prefer the version I was taught to make in Spain, with a hard-boiled egg blended in. Adds richness. And yes, always topped with the chopped egg and jamon bits although I've used gently fried pieces of prosciutto to replace the latter when it's not available.
To make it gluten free but in boiled egg
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