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Salmoreig or Salmorejo

Salmoreig, or salmorejo as some call it, is a cold soup that's been cooling us down for generations. You make it with raw tomatoes, bread, oil, and a splash of vinegar. Simple ingredients that somehow become something quite special when you blend them together. Ingredients for 4 people 1.5 kg ripe tomatoes. 100g bread (a day or two old works best). 1 clove of garlic (peeled, with the green shoot removed). 100ml extra virgin olive oil. 200ml cold water. 1 tablespoon white wine vinegar. salt. 4 hard-boiled eggs. serrano or ibérico ham (sliced very thin). Preparation Wash and peel the tomatoes without blanching them first. Just use a good peeler or a sharp knife. Cut out the seeds and set the flesh aside. Soak the bread in the cold water until it softens up nicely. Put the tomatoes in a large bowl along with the garlic, oil, salt, soaked bread, and vinegar. Blend everything until you get a smooth, creamy sauce. Taste it and add more salt if needed, then p...

Salmoreig or Salmorejo


Salmoreig, or salmorejo as some call it, is a cold soup that's been cooling us down for generations. You make it with raw tomatoes, bread, oil, and a splash of vinegar. Simple ingredients that somehow become something quite special when you blend them together.




Ingredients

for 4 people
  • 1.5 kg ripe tomatoes.
  • 100g bread (a day or two old works best).
  • 1 clove of garlic (peeled, with the green shoot removed).
  • 100ml extra virgin olive oil.
  • 200ml cold water.
  • 1 tablespoon white wine vinegar.
  • salt.
  • 4 hard-boiled eggs.
  • serrano or ibérico ham (sliced very thin).

Preparation

Wash and peel the tomatoes without blanching them first. Just use a good peeler or a sharp knife. Cut out the seeds and set the flesh aside.
Soak the bread in the cold water until it softens up nicely.
Put the tomatoes in a large bowl along with the garlic, oil, salt, soaked bread, and vinegar.
Blend everything until you get a smooth, creamy sauce. Taste it and add more salt if needed, then pop it in the fridge until you're ready to serve.
Serve it nice and cold, topped with the ham and hard-boiled eggs cut into quarters.


Enjoy!

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