Salmorejo is a Spanish cold soup similar to gazpacho. The main difference is that this tomato based soup is blended with white bread to give it more thickness. This results in a more creamy soup regarding mouth-feel, as well as lightening the color from tomato red, to a shade of orange. Salmorejo can be served by itself as a meal, but it is actually quite known as one of the popular tapas in Spain!
Salmorejo is usually garnished with some chopped jamon serrano (cured ham) and hard boiled egg yolk. You can serve it in a bowl, or if you are treating it like a tapa, in a little glass cup like my featured picture above.
Ingredients
- 300 grams Tomato; peeled and chopped. You can use tinned tomatoes if you don’t want to prepare fresh ones.
- 2 slices Bread; white.
- 1 clove Garlic; peeled and chopped.
- 2 Eggs
- 75 ml Olive Oil. Like with all my dishes that involve olive oil being uncooked, try to get the highest quality you can.
- 2 tbsp Sherry Vinegar
- 30 grams Jamon Serrano; chopped. If you can’t find it at your local grocer, it is available from Amazon here.
- 1 tsp Salt, to taste.
Instructions
- Take the bread and soak it in a shallow bowl with water. Drain.
- In a large mixing bowl (or in a stand mixer on the whisk attachment) add the tomato and garlic and start to beat together. While still beating add the bread and the yolk from one of the eggs.
- When everything is uniform add the vinegar and salt to taste and continue beating until everything is smooth and creamy. Slowly trickle in the oil in a similar fashion to making homemade mayonnaise. You want to go slow so the soup doesn’t ‘break.’ If the soup is too think you can add a touch of water to thin it out.
- Pour into serving bowls, or shot glasses and garnish with chopped serrano ham, and crumbled hard boiled egg.
Notes
A popular variation of this when serving as a tapa is called canastillas de salmorejo. These are tartlet shells filled with salmorejo soup and garnished the same way. This makes an easier to eat, less dishes to wash tapa perfect for large parties.
Salmorejo
Ingredients
- 300 grams Tomato peeled and chopped
- 2 slices Bread
- 1 clove Garlic peeled and chopped
- 2 Eggs
- 75 ml Olive Oil good quality
- 2 tbsp Sherry Vinegar
- 30 grams Serrano Ham
- 1 tsp Salt to taste
Instructions
- Take the bread and soak it in a shallow bowl with water. Drain.
- In a large mixing bowl (or in a stand mixer on the whisk attachment) add the tomato and garlic and start to beat together. While still beating add the bread and the yolk from one of the eggs.
- When everything is uniform add the vinegar and salt to taste and continue beating until everything is smooth and creamy. Slowly trickle in the oil in a similar fashion to making homemade mayonnaise. You want to go slow so the soup doesn’t ‘break.’ If the soup is too think you can add a touch of water to thin it out.
- Pour into serving bowls, or shot glasses and garnish with chopped serrano ham, and crumbled hard boiled egg.
