- 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.
Browse more cold soup recipes.
- 15.6g (3.1g saturated)
- 19.6g (7.1g sugars)
- 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
- 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.
This is best made in a blender; a food processor will work but the texture will be rougher.
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