"Salmorejo"
Salmorejo is a creamy, chilled Spanish tomato and bread soup, rich in garlic and olive oil, perfect for hot days and served with chopped hard-boiled eggs.
Ingredients
Instructions
- Boil the eggs and set them aside to cool.
- Soak the bread in water for half an hour, then squeeze out the excess water.
- Grind the tomatoes, cucumber, red pepper, garlic, olive oil, vinegar, and salt together until smooth.
- Mix the ground ingredients with the squeezed bread until well combined.
- Serve the salmorejo cold, garnished with chopped hard-boiled eggs.
Tips & Substitutions
For best results, use day-old bread for soaking, as it absorbs the liquid better without becoming mushy. If you prefer a creamier texture, blend in a bit of yogurt. You can substitute the red pepper with any sweet pepper variety, and for a spicier kick, consider adding a pinch of cayenne pepper. This dish is a great way to explore Mediterranean recipes.
Serving Suggestions
Serve salmorejo chilled, garnished with chopped hard-boiled eggs and a drizzle of olive oil. It pairs beautifully with Fried Eggplant Fingers or a fresh salad like David Beattie'S Salad for a light meal. Consider serving it alongside crusty bread for dipping, enhancing the overall experience.
Storage & Reheating
Store any leftover salmorejo in an airtight container in the refrigerator for up to 3 days. To enjoy it again, simply give it a good stir before serving, as the ingredients may separate. Avoid reheating in the microwave, as this dish is best served cold.
Nutrition & Diet Analysis (per serving)
Each serving of "Salmorejo" contains roughly 436 calories, with 5g protein, 44g carbohydrates, and 28g fat. It is an excellent source of vitamin C (153% of the Daily Value) and vitamin A (21% of the Daily Value), and a good source of protein and dietary fiber. It also contributes 3g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make salmorejo vegan?
Yes, you can easily make salmorejo vegan by omitting the eggs and replacing the olive oil with a neutral oil if desired. The creamy texture will still come from the blended bread and tomatoes, making it a delicious and satisfying dish.
What type of tomatoes should I use?
Using ripe, flavorful tomatoes is key to a tasty salmorejo. If fresh tomatoes aren't available, opt for high-quality canned tomatoes, such as San Marzano, for a rich flavor. Just ensure they're natural with no added preservatives.
How can I adjust the thickness of the salmorejo?
To adjust the thickness, you can add more or less bread during the blending process. If the salmorejo is too thick, add a little cold water or tomato juice until the desired consistency is reached. Blend well to ensure a smooth texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).