Spain

From Eva H's kitchen in Spain.

Originally published on Cookpad Spain as Salmorejo con aguacate, with US measurements.

A picture of Salmorejo with Avocado.

Salmorejo with Avocado

Eva H @cook_EvaHG

This is a bread-free salmorejo where avocado is used as a substitute, making it rich and creamy.

This is a bread-free salmorejo where avocado is used as a substitute, making it rich and creamy.

Salmorejo with Avocado

Eva H @cook_EvaHG

This is a bread-free salmorejo where avocado is used as a substitute, making it rich and creamy.

This is a bread-free salmorejo where avocado is used as a substitute, making it rich and creamy.

Saved

Ingredients

15 minutes

Serves 4 servings

4large Roma tomatoes
1ripe avocado
1 clovegarlic
1hard-boiled egg
3 1/2 tablespoonsolive oil (50 ml)
1 2/3 tablespoonsapple cider vinegar or cider vinegar (25 ml)
Salt and pepper

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Steps

15 minutes

1

You can use the tomatoes with the skin on and then strain the mixture, or peel them by blanching in boiling water for three minutes.
2

Make sure the avocado is very ripe for extra creaminess.
3

Simply combine all the ingredients and blend until smooth.

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Eva H @cook_EvaHG

Published in the US on October 02, 2025 14:01

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Keywords

Pepper Egg Avocado Tomato Garlic Apple

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