Fresh back from a workation summer in southern Spain (more of that to come in a future blogpost), I am missing A LOT about being away – including salmorejo. Turns out it is super-easy to make at home. Here’s how.
This recipe is a translated (and very slightly amended) version of a salmorejo from an awesomely enthusiastic Spanish chef who runs an organisation called Gastronomia y Fitness (@gastronomiayfit on Twitter, where I discovered him). He is 100% committed to wellbeing through food, fitness and eating well.
His salmorejo recipe is here. It is super-easy and super-delicious. Much simpler than gazpacho, and used in Spain not just as a soup but also as a sauce. Numerous dishes came with either a small dipping bowl of salmorejo on the side, or a thick smear of this delicious tomato-based puree on the base of the plate, when we were in Sevilla this summer.
I made some for lunch today and it took less than 10 minutes. Here’s how (serves two):
Throw 500g of ripe tomatoes and 75g of stale bread cubes in a powerful blender along with a small clove of garlic, 75ml of good olive oil and a tablespoon of white wine vinegar. Blitz until smooth. Thin down with cold water to get the consistency you want (depends on whether you are eating as soup or using as a sauce / puree). Salt to taste (go easy!). Chill until needed.
Serve either as it comes, or throw on some healthy toppings such as hard boiled egg, herbs, or feta.
TIPS: I used the blender rather than the food processor for a more powerful chop, as I was using tomatoes from the freezer (from my homegrown glut) and tough sourdough bread cubes from the end of a stale homemade loaf. I didn’t bother peeling the tomatoes. It is easy to thin down further with ice cold water if it has thickened up in the fridge.
Thanks, Gastronomia y Fitness for your salmorejo inspo – keep up the good work!