Salmorejo
  • Serves icon Serves 4
  • Time icon Takes 30 minutes to make, plus 2 hours chilling

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

Nutrition: per serving

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

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

Method

  1. 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.
  2. 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.
  3. 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.

delicious. tips

  1. This is best made in a blender; a food processor will work but the texture will be rougher.

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