Easy salmorejo recipe- a perfect cold soup for hot summer days.
For me food is not just food. Together with collecting travel photos and memories of crazy adventures, I collect recipes with dishes I tried and loved on my travels. Food that I try in different countries becomes part of my life and somehow changes me. Flavours have this power, I guess. Some dishes I discovered became a set meal on my menu and one of those is salmorejo. I literally make it every week and I cannot imagine my life without it. Who would think you get attached to a dish so much. If you don’t believe it, I dare you to take up the challenge and make it yourself. Don’t forget to let me know how you liked it.
What is salmorejo and where does it come from
Salmorejo is a pure-style cold soup that originally comes from Cordoba, an Andalusian town in the south of Spain. It’s made entirely with fresh ingredients and no cooking is required. You can keep it in the fridge for a couple of days and reach for it for a nutritious, light and cool meal on hot summer days.
The first time I tried salmorejo was a few years back during my trip to Sevilla and that moment I fell in love with this dish. Before then I only knew gazpacho, a lighter version of salmorejo. I love both but salmorejo have consistency and flavour that I simply cannot resist and wanted to share with you this easy salmorejo recipe.
See also: Food from the world: cheesecake from Poland
How to make a perfect salmorejo
Every salmorejo is different and each restaurant serves this soup with a slightly distinct flavour. It took me a while to find my flavour and I kind of mix salmorejo with gazpacho – another cold Spanish soup based on fresh tomatoes) by adding cucumber and green pepper to it.
What do you need for two portions
- 1 kg of ripe tomatoes, tomatoes roma are a good option
- Some white bread, quantity is up to you but the more you use the thicker salmorejo will be. I typically use a small piece of an old baguette.
- 50mls of good olive oil
- 1 clove of garlic
- hard-boiled egg and/or diced jamón serrano for serving (you can skip it if you prefer)
- Salt to taste (I skip it as the all fresh ingredients are really flavourous)
Optional ingredients:
- 1 green pepper (originally not a salmorejo ingredient, but I love it).
- 1 small cucumber (I like it with a cucumber, but a typical salmorejo does not have cucumbers)
How to make it
- Wash all the vegetables, peel garlic.
- Chop the tomatoes, pepper and cucumber into smaller pieces (I usually just cut into four)
- Cut the bread into small chunks.
- Put all the ingredients into a blender and blend until it’s smooth.
- When ready pass it through a sieve to get rid of small pieces of tomatoe skin and seeds for an even smoother texture.
- Chill it in a fridge before serving.
- Serve cold with or without hard-boiled egg or jamón serrano.
Buen apetito!
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