Authentic home cooking from Spain, with US measurements. 
Salmorejo
Here’s the salmorejo recipe just the way my mom has always made it. I have to say, after making this dish a million times in her life, she never needed to measure the ingredients—she just knew by instinct and it always turned out perfect. I’m from a different generation and can’t cook without my scale, so I’ve weighed everything so you can get the same proportions. The most common way to serve this delicious cold soup is with chopped hard-boiled egg and pieces of cured ham. But do you know what my mom used to serve it with? Diced apple. You can’t imagine how tasty and refreshing it is! So I’m including that option in the recipe in case you want to try it. You’re going to love it!
Salmorejo
Here’s the salmorejo recipe just the way my mom has always made it. I have to say, after making this dish a million times in her life, she never needed to measure the ingredients—she just knew by instinct and it always turned out perfect. I’m from a different generation and can’t cook without my scale, so I’ve weighed everything so you can get the same proportions. The most common way to serve this delicious cold soup is with chopped hard-boiled egg and pieces of cured ham. But do you know what my mom used to serve it with? Diced apple. You can’t imagine how tasty and refreshing it is! So I’m including that option in the recipe in case you want to try it. You’re going to love it!
Open in Cookpad AppSteps
- 1
First, wash the tomatoes thoroughly. You don’t need to peel them if your blender is powerful enough to puree them completely.
- 2
Place the chopped tomatoes, peeled garlic, and salt in your blender. Blend until you have a smooth puree. If needed, strain the mixture to remove any seeds or skins that didn’t blend completely.
- 3
Put the bread in a bowl and pour the tomato puree over it. Let it sit for 10-15 minutes so the bread can soak well. The amount of bread is approximate and depends on the type of bread you use and how thick you like your salmorejo.
- 4
After soaking, add the vinegar and blend everything until smooth. Once blended, add the olive oil and continue blending for another couple of minutes.
- 5
Chill the salmorejo in the refrigerator so it’s nice and cold when you serve it.
- 6
Serve with diced cured ham, chopped hard-boiled egg, and/or diced apple.
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