Salmorejo

Name: Salmorejo
Prep time: 20 min
Total time: 80 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 1000 g ripe tomatoes, chopped; 200 g stale white bread; 80 ml olive oil; 10 g garlic; 20 ml sherry vinegar; ¾ tsp salt; 2 hard-boiled eggs, chopped; 60 g cooked ham, chopped

Salmorejo

Draft recipe — not kitchen-tested

Non-vegEasy

Diet: Non-veg

Salmorejo is a Spanish dish. Use ripe tomatoes and let the bread soften in their juices.

Prep

20 min

Cook

0 min

Rest, soak, marinate or chill

60 min

Total

80 min

Servings

Difficulty

Easy

Cuisine

Spanish

Course

Soups

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Servings

Units

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

Finish

2 hard-boiled eggs, chopped
60 g cooked ham, chopped

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; blender.

Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.

Steps

Soak · About 10 min

Mix tomatoes and torn bread from 1000 g ripe tomatoes, chopped, 200 g stale white bread, 80 ml olive oil, 10 g garlic, 20 ml sherry vinegar, ¾ tsp salt; stand 10 minutes.Step 1 complete

Blend · About 60 min

Add remaining soup ingredients and blend very smooth. Refrigerate 1 hour.Step 2 complete

Serve · About 7 min

Divide among bowls and scatter 2 hard-boiled eggs, chopped, 60 g cooked ham, chopped. Serve cold.Step 3 complete

Storage

Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.

Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.

For sauces and soups, add a little water if thick and reheat gently. Crisp coatings soften after storage.

FAQ

What matters most when making Salmorejo?

Use ripe tomatoes and let the bread soften in their juices.

What can I substitute in Salmorejo?

Omit egg and ham for a vegan soup.

Can I prepare Salmorejo ahead?

Wash, dry and refrigerate the fresh ingredients a few hours ahead. Assemble Salmorejo close to serving and keep perishable ingredients cold.

Ingredients