The Andalucían region of Spain is to thank for this Salmorejo recipe. Southern Spain, is known for delicious food from cured meats and fresh seafood to complex tapas. Ingredient integrity leads to many simplistic yet delicious recipes – including Salmorejo. This recipe is foolproof and bound to leave your dinner party guests incredibly impressed.
The residents of the Andalucía region, created salmorejo, to serve as a refreshing and flavorful dish during hot summer days. Though its cousin gazpacho gets more worldwide recognition, salmorejo is special and unique in its own way. I would even argue that it’s much better. It’s creamier, thicker and hardier than gazpacho.
I learned this recipe for salmorejo in a cooking class that I took while studying abroad in Granada, Spain. I wanted to learn how to make some of the traditional dishes of the region. This recipe has delighted family and friends ever since.
This recipe is sure to become a staple in your summer repertoire.
I believe that the secret to any dish that has few ingredients is ensuring that you’re using high quality products. In dishes that call for fewer ingredients, having integrity in your ingredients can make a crucial difference in the overall taste of your dish.
My time studying abroad in Spain definitely instilled the importance of good extra virgin olive oil in me.
Salmorejo is a dish that is very garlic and tomato forward, but allowing it to chill prior to serving allows for the flavors to marry together resulting in a delicious dish.
Spanish Salmorejo
Equipment
- 1 Blender, Immersion Blender or Food Processor
- 1 Large Bowl
Ingredients
- 2¼ lbs. Ripe Roma Tomatoes
- 4 Large slices Country Style Bread
- 1 clove Garlic
- ⅔ cup Extra Virgin Olive Oil
- 1 tbsp Sea Salt
- 2 tbsp Red Wine Vinegar
Optional Toppings
- Crumbled Hard Boiled Egg
- Jamón Serrano or Ibérico
- Basil Oil
- Avocado
Instructions
- Wash, peel and roughly chop tomatoes
- Add to blender, food processor or bowl for immersion blender
- Tear bread into chunks and add
- Add peeled garlic, red wine vinegar and salt
- Mix well to combine
- Slowly drizzle in extra virgin olive oil until you get a creamy soup consistency
- Cover and refrigerate for a minimum of 30 minutes
- Serve in bowls and top with any of the optional ingredients
Rory says
This recipe came together very well. The key, in my mind, is using fresh tomatoes, preferably from a farmers market or you own garden.