Salmorejo

Name: Salmorejo
Yield: Serves 4
Cuisine: Spanish recipes
Ingredients: 100g stale white bread (½ baguette); 3 tbsp olive oil, plus extra to drizzle; 2 tbsp red or white wine vinegar; 1 small onion, chopped; 3 garlic cloves; 1 red pepper, deseeded and roughly diced; 250g medium tomatoes (about 4), deseeded and chopped; 1 cucumber, peeled, deseeded and cut into small cubes; 2 hard-boiled eggs, chopped, to serve; 2 or 3 thin slices jamón serrano, cut into small slivers, to serve

Easy
August 2005

Easy
August 2005

Serves 4
Takes 30 minutes to make, plus 2 hours chilling

Fans of gazpacho will love salmorejo – a thicker version of the famous Spanish chilled soup.

Dairy-free recipes

Nutrition: per serving

Calories: 252kcals
Fat: 15.6g (3.1g saturated)
Protein: 9.2g
Carbohydrates: 19.6g (7.1g sugars)
Salt: 0.8g

Nutrition: per serving

Calories: 252kcals
Fat: 15.6g (3.1g saturated)
Protein: 9.2g
Carbohydrates: 19.6g (7.1g sugars)
Salt: 0.8g

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Ingredients

100g stale white bread (½ baguette)
3 tbsp olive oil, plus extra to drizzle
2 tbsp red or white wine vinegar
1 small onion, chopped
3 garlic cloves
1 red pepper, deseeded and roughly diced
250g medium tomatoes (about 4), deseeded and chopped
1 cucumber, peeled, deseeded and cut into small cubes
2 hard-boiled eggs, chopped, to serve
2 or 3 thin slices jamón serrano, cut into small slivers, to serve

100g stale white bread (½ baguette)
3 tbsp olive oil, plus extra to drizzle
2 tbsp red or white wine vinegar
1 small onion, chopped
3 garlic cloves
1 red pepper, deseeded and roughly diced
250g medium tomatoes (about 4), deseeded and chopped
1 cucumber, peeled, deseeded and cut into small cubes
2 hard-boiled eggs, chopped, to serve
2 or 3 thin slices jamón serrano, cut into small slivers, to serve

Method

Break the bread into small pieces and mix it with the olive oil, vinegar and 75ml water in a bowl. Set aside while you start to make the soup.
Blitz the onion, garlic, pepper, tomatoes and most of the cucumber (reserve some cucumber to garnish) with 75ml water in a blender or food processor. When you have a purée, add the bread mixture and blitz again. Now you can season the soup to your liking. Transfer to a bowl and chill for a few hours.
To serve, divide the salmorejo between bowls and top with chopped egg, the remaining cucumber, slivers of jamón and drizzle with the extra olive oil.

Method

Break the bread into small pieces and mix it with the olive oil, vinegar and 75ml water in a bowl. Set aside while you start to make the soup.
Blitz the onion, garlic, pepper, tomatoes and most of the cucumber (reserve some cucumber to garnish) with 75ml water in a blender or food processor. When you have a purée, add the bread mixture and blitz again. Now you can season the soup to your liking. Transfer to a bowl and chill for a few hours.
To serve, divide the salmorejo between bowls and top with chopped egg, the remaining cucumber, slivers of jamón and drizzle with the extra olive oil.