Best 2 Salmorejo Recipes

**Salmorejo, a chilled tomato and bread soup from Córdoba, Spain, is a refreshing and flavorful dish perfect for a hot summer day. This traditional recipe uses simple ingredients like ripe tomatoes, garlic, bread, olive oil, and vinegar to create a smooth, creamy soup that is both light and satisfying. It is often served as a tapa or appetizer with garnishes like diced hard-boiled eggs, croutons, and diced ham or serrano ham. Some variations of salmorejo include adding roasted red peppers, almonds, or even avocado for a richer flavor. No matter how you choose to prepare it, salmorejo is a delicious and versatile dish that is sure to please everyone at the table.**

**In this article, you will find multiple recipes for salmorejo, each with its unique twist on the classic dish. From traditional salmorejo to versions with roasted red peppers, almonds, or avocado, there is a recipe here for everyone. Whether you are looking for a light and refreshing soup for a summer gathering or a hearty and satisfying meal, you are sure to find the perfect salmorejo recipe in this collection.**

Check out the recipes below so you can choose the best recipe for yourself!

THICK TOMATO CREAM SOUP (SALMOREJO)

Thick Tomato Cream Soup (Salmorejo) image

Salmorejo is a cold thick tomato soup from Southern Spain. It is really simple to prepare and a very nice starter dish for the summer months. Enjoy!

Provided by Nif_H

Categories Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

3 large tomatoes
1/2 French baguette
1/2 cup olive oil
1 -2 tablespoon white wine vinegar
1 egg yolk, raw
1 garlic clove
salt
1 egg, hard boiled
2 ounces serrano ham or 2 ounces iberico ham

Steps:

Boil tomatoes for 1 minute, plunge in ice water and peel. Put tomatoes, garlic, bread, egg yolk, olive oil into food processor and blend. Add 1 tablespoon of vinegar and slowly add more until the mixture has the consistency of mayonnaise.
Add salt to taste.
Chop up or slice hard boiled egg and ham and sprinkle on top to garnish.Serve cold .

SALMOREJO

Salmorejo image

This silky, salmon-colored purée from Cordoba, Spain, is thicker and creamier than gazpacho Andaluz, just a simple mixture of tomatoes, bread, garlic and olive oil. Its success depends entirely on the quality of the tomatoes and oil. Authentic salmorejo has about three times as much olive oil as this version and can be thicker, doubling as a sauce or a dip. Traditionally, the soup is garnished with Ibérico or Serrano ham and diced hard-boiled eggs, but I like to garnish mine with diced green pepper or, for some spice, diced poblano pepper.

Provided by Martha Rose Shulman

Categories dinner, lunch, soups and stews, appetizer, main course, side dish

Time 3h

Yield Four servings

Number Of Ingredients 7

Ingredients

2 pounds ripe red tomatoes, peeled
4 ounces stale French baguette, crusts removed and diced or torn into pieces (about 2 1/2 cups diced or torn up bread)
2 garlic cloves, halved, green shoots removed, coarsely chopped
3 tablespoons extra virgin olive oil (more to taste), plus additional for drizzling
1 1/2 to 2 tablespoons sherry vinegar (to taste)
Salt to taste
Diced green pepper or, for a spicy twist, diced poblano pepper, for garnish (optional)

Steps:

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.
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.
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.
Serve, garnishing each bowl with diced green or poblano pepper and a drizzle of olive oil.

Nutrition Facts : @context http, Calories 117, UnsaturatedFat 1 gram, Carbohydrate 23 grams, Fat 1 gram, Fiber 5 grams, Protein 5 grams, SaturatedFat 0 grams, Sodium 612 milligrams, Sugar 7 grams, TransFat 0 grams

Tips:

Use ripe tomatoes: The riper the tomatoes, the sweeter and more flavorful your salmorejo will be.
Peel the tomatoes: Peeling the tomatoes will give your salmorejo a smoother texture.
Soak the bread in water: Soaking the bread in water will help it to absorb the flavors of the other ingredients.
Use a blender or food processor: A blender or food processor will help you to achieve a smooth and creamy texture.
Add the ingredients gradually: Adding the ingredients gradually will help you to control the flavor and texture of your salmorejo.
Taste your salmorejo as you go: Taste your salmorejo as you go and adjust the seasonings accordingly.
Chill your salmorejo before serving: Chilling your salmorejo before serving will help it to develop its flavors.
Garnish your salmorejo with your favorite toppings: Some popular toppings for salmorejo include hard-boiled eggs, croutons, and jamón.

Conclusion:

Salmorejo is a delicious and refreshing soup that is perfect for a summer meal. It is easy to make and can be tailored to your own taste preferences. With its creamy texture and tangy flavor, salmorejo is sure to be a hit with your family and friends. So next time you are looking for a light and flavorful meal, give salmorejo a try!