Salmorejo
This salmorejo becomes thick and rich thanks to ripe tomatoes, olive oil and a small amount of flax bread. Egg and ham make the serving more substantial, while the soup still stays refreshing for warm weather. It is best served well chilled.
Prepare flax bread (80 g) from the linked recipe in advance and dry it slightly if the crumb is very soft. Cover the bread with a little cold water for 10 minutes, then squeeze it gently.
Peel tomatoes (900 g), remove some of the seeds if you like and cut them into large pieces. Put the tomatoes into a blender with the bread, garlic (6 g), sherry vinegar (20 g), half of the olive oil (50 g), salt (3 g) and black pepper (1 g), then blend until completely smooth and thick.
With the blender running, pour in the remaining olive oil (50 g) in a thin stream so the soup becomes more silky. Chill the salmorejo for at least 1 hour so the flavor settles and the texture firms up.
For serving, boil eggs (100 g) until hard, cool them and chop them finely. Divide the soup between bowls, add eggs (100 g) and ham (30 g) cut into thin strips, and serve well chilled.
If the tomatoes are very watery, let the soup rest longer in the refrigerator after blending. The flax bread will absorb part of the moisture and bring the texture closer to the classic version.
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