When the days are long and hot, there’s nothing better than preparing a batch of Salmorejo ready for a tasty and refreshing snack. Salmorejo is a cold soup that hails from the Andalusia region of Spain and is not only healthy and loaded with antioxidants but is also really satisfying on those warm summer nights when it’s too hot to cook. Salmorejo can be made in around 15 minutes (including the time taken to hard-boil the eggs) and requires a blender or food processor for best results. This recipe makes a refreshing summer soup that serves 8 tapas servings.
Quarter your tomatoes and throw them into the food processor along with the olive oil and garlic. Buzz for 2-3 minutes.
1 kg/35oz. Tomatoes, 300 ml Extra virgin olive oil, 3 Cloves of garlic
Keep the food processor on and slowly add the breadcrumbs. Check texture and flavor and season to taste if required.
200 g/7oz. Breadcrumbs
Note: If your soup is too bitter, add a splash of sherry vinegar (or red wine vinegar) and blend again for a minute or two.
50 ml Sherry vinegar
Run your soup through a sieve and use a pestle to grind the soup. This will help to remove the skin and create a smooth soup texture.
Refrigerate for at least 1 hour before serving.
Step 2 - Prepare optional garnishings
Boil some water in a pan and once boiling add your eggs. Boil eggs for 10 minutes. Remove eggs from heat and allow them to cool before peeling.
2 Eggs
Peel eggs and separate the egg white and yolk. Dice both parts of the egg and set it aside for use later.
Next, dice some serrano ham and set it aside.
50 g/1.7oz. Serrano ham
Step 3 - Serve
Pour your chilled salmorejo into small serving glasses or bowls. Garnish with a sprinkle of diced egg yolk and egg white, and/or top with some diced serrano ham.