Here I give you a quick, simple and authentic salmorejo recipe direct from the mosaic streets of sunny Seville, Spain!
Salmorejo is a cold soup consisting of tomatoes, bread, garlic, and olive oil. It is usually served as a starter and can be chilled for hours before eating. Therefore, It is a “no-fuss prep” meal – making it the perfect dinner party accompaniment!
Salmorejo is light, healthy and wholesome using only fresh ingredients and is delicious eaten with a garnish of chopped boiled egg and Iberian ham on a hot summer day.
The History of Salmorejo
The dish originates in Cordoba, Spain. It was born from simple, humble ingredients to give strength to farmers working long days in the fifteenth century. Now, it is served all over Spain and provides a delicious refreshing taste that cuts through the high European heat.
There are several variations of the core recipe that involve additional seasonings. However, I have brought you the truly traditional recipe learned in a Spanish cooking class in the Triana Market, Seville.
Ben and I had a lovely time in our group for the Taller Andaluz de Cocina cooking class. It was a very hands-on experience and our chef was extremely knowledgeable about the dishes we prepared, the ingredients used as well as the culture and history of Spain.
We created three dishes during the class – salmorejo, spinach and chickpea tapas and traditional paella. We felt very immersed in such a beautiful experience and would highly recommend it!
I hope you enjoy this fresh, delicious starter!
Let me know in the comments if you made it and what you thought – I’d love to hear of any alterations or additions to the recipe!
Salmorejo should be eaten cold and be refrigerated for at least two hours before eating. The longer it is kept in the fridge, the stronger the garlic taste will be – so personal preference will depend on whether or not you plan to kiss anybody immediately after eating!
For a mouth-watering after-dinner treat, why not try my Delicious Portuguese Pastel de Natas?
Without further ado, here is the recipe for traditional salmorejo for you to bring a refreshing taste of sunny Spain to your kitchen table!
–Aria
AuthorariaesmeraldaDifficultyBeginner
Cut the tops off the tomatoes, slice the bodies of the tomatoes into quarters and add to a blender
Soak the stale bread with water and add to the blender with the tomatoes
Add garlic, salt, and vinegar to the blender and blend until smooth
Re-blend whilst adding the olive oil until the emulsion is a salmon pink colour and add more salt and vinegar if necessary
Refrigerate for at least two hours, or preferably overnight to encourage a stronger garlic flavour
Garnish soup with chopped boiled egg and Iberian ham
Ingredients
Directions
Cut the tops off the tomatoes, slice the bodies of the tomatoes into quarters and add to a blender
Soak the stale bread with water and add to the blender with the tomatoes
Add garlic, salt, and vinegar to the blender and blend until smooth
Re-blend whilst adding the olive oil until the emulsion is a salmon pink colour and add more salt and vinegar if necessary
Refrigerate for at least two hours, or preferably overnight to encourage a stronger garlic flavour
Garnish soup with chopped boiled egg and Iberian ham
