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
Soup
Finish
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 recipe, 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.
Blend · About 60 min
- Add remaining soup ingredients and blend very smooth. Refrigerate 1 hour.
Serve · About 7 min
- Divide among bowls and scatter 2 hard-boiled eggs, chopped, 60 g cooked ham, chopped. Serve cold.
Tips
- Use ripe tomatoes and let the bread soften in their juices.
- Judge Salmorejo by the texture and doneness signs in its steps. Your pan and heat affect how long Salmorejo takes to cook.
Substitutions
- Omit egg and ham for a vegan soup.
Storage
- Get perishable Salmorejo into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Salmorejo within two days, keeping it covered at 4°C / 40°F or colder.
- Bring cooked Salmorejo to 74°C / 165°F, stirring or turning it for even heating. When Salmorejo is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.
- If Salmorejo includes a thick sauce or soup, loosen it with a little water during gentle reheating. Any crisp coating on Salmorejo becomes softer in storage.
Make ahead
- A few hours before making Salmorejo, wash and dry the fresh ingredients, then refrigerate them. Assemble Salmorejo close to serving and keep perishable ingredients cold.
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?
A few hours before making Salmorejo, wash and dry the fresh ingredients, then refrigerate them. Assemble Salmorejo close to serving and keep perishable ingredients cold.
Food safety references
FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating
