Salmorejo Recipe

Salmorejo recipe is one of the most popular summer recipes. Its history goes back to ancient times, when many of the basics of creams and soups, and the food of the most humble people, was based on bread soaked in oil, vinegar and garlic. Later, with the discovery of America, tomatoes were incorporated into many Spanish dishes, thus developing this recipe for salmorejo. In any case, the salmorejo recipe is very simple and perfect for cooling down on hot days. Shall we start?


  • 1 kg of tomatoes
  • 200 g of white wheat bread crumbs, one or two days old
  • 125 g extra virgin olive oil
  • 1 garlic clove
  • Serrano ham and 2 hard-boiled eggs as garnish

How to Make the Salmorejo Recipe:

  1. Clean the tomatoes well. Remove the stalk, cut in four and add to the mixer.
  2. After pureeing the tomatoes (so that they are as liquid as possible), pass them through a thin sieve to remove any remaining skin and seeds.
  3. On the other hand, cut the crumb into very small pieces.
  4. Then, add the bread in a bowl and cover it with the crushed tomato. Let it soak for a few minutes, this way it will soften a little and be easier to crush.
  5. Blend this mixture including the chopped garlic.
  6. Finally add the oil and salt. Pass all the mixture through the mixer again until it has the right colour and uniformity. It should not be too liquid.
  7. Let it cool down in the fridge as much as necessary, because the best thing about this recipe for salmorejo is to take it fresh.
  8. When serving, serve with chopped Serrano ham, hard-boiled egg and a dash of oil. The final touch to a delicious salmorejo recipe.

Our Advice

Using quality, ripe tomatoes will add quality to your recipe. It is the main ingredient and therefore the most important. If you see that when crushing the tomatoes they release a lot of juice, it may be necessary to include some bread or, on the contrary, add less. Remove the center of the garlic so its flavour does not stick in your mouth.

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