Salmorejo Recipe

Salmorejo is a cold puree of tomato and bread with other condiments. It is served in almost every restaurant in Spain. Nothing is better than a cold bowl of Salmorejo on a hot day. It is one of those dishes which are delicious as well as super healthy.

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Prep Time 20

Cook Time 5

Total Time 25

Course Dips and Sauces

Cuisine Spanish

Servings people

Calories 681 kcal

Equipment

Saucepan
Blender
Small Bowl
Knife

Ingredients

8 Medium Tomatoes
1 Medium Baguette
2 Hard-Boiled Eggs
½ cup Sherry Vinegar
1 cup Extra Virgin Olive Oil
1 Serrano Ham (sliced)
1 small Garlic Clove
1 teaspoon Salt

Instructions

Scald the tomatoes before peeling off the skin. To scald the tomatoes, cut them at the bottom of each tomato. Boil the tomatoes in salted water.
After boiling for a minute, remove them and place them in cold water. Peel the skin.
Remove the core of the tomatoes and blend them at high speed. Blend the tomatoes till they are all crushed. This may take 30 seconds.
Take a baguette and remove its crumb from the inside. Add this crumb to the tomatoes and let the bread soak the tomato juice. This will take 5 minutes.
Now, add salt, vinegar and garlic to the tomato and bread mixture.
Blend them all together to get an even texture-out of them. Gradually add olive oil while you are blending.
Add the eggs and blend the mixture again—season with salt as per the taste.
Refrigerate the mixture till it gets chilled.
Serve this dish in small bowls and add diced boiled eggs and sliced ham to it.
Serve cold.

Video

Nutrition

Keyword Easy Salmorejo, Quich Salmorejo Recipe, Salmorejo