Salmorejo Recipes

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SALMOREJO



Salmorejo image

Provided by Ina Garten

Categories     main-dish

Time 2h10m

Yield 4 to 6 servings

Number Of Ingredients 15

2 pounds ripe red tomatoes cored and roughly chopped
2 1/2 ounces country white bread from a boule, crusts removed
1 red bell pepper, cored, seeded, and large-diced
1/2 cup chopped red onion
3 to 4 garlic cloves, depending on the size
1/4 cup tomato puree, such as Passata di Pomodoro
3 tablespoons good sherry wine vinegar
Kosher salt and freshly ground black pepper
3/4 cup good olive oil, plus extra for serving
Toasted Croutons, for serving (recipe follows)
Small cherry tomatoes and fresh basil leaves, for serving
Flaked sea salt, such as Maldon, for serving
2 tablespoons good olive oil
2 1/2 ounces country white bread, crusts removed and 1/2-inch diced
Kosher salt and freshly ground black pepper

Steps:

  • Place the tomatoes, bread, bell pepper, onion, and garlic in the bowl of a food processor fitted with the steel blade or in the glass jar of a blender and puree until you can only see tiny bits of the tomato skins. Pour the puree into a large bowl and whisk in the tomato puree, sherry vinegar, 2 teaspoons salt, and 1 teaspoon pepper. Slowly whisk in the olive oil, cover, and refrigerate for just 2 hours for the flavors to blend. (If you refrigerate the soup for more than 2 hours, prepare the soup without the olive oil, refrigerate, and whisk in the olive oil before serving. The olive oil congeals in the soup if you refrigerate them together for more than 2 hours.)
  • Serve cold in shallow bowls and top with the warm toasted croutons, halved cherry tomatoes, julienned basil leaves, flaked sea salt, and a drizzle of olive oil.
  • To toast croutons, pour 2 tablespoons of the olive oil in a small (8-inch) saute pan and heat over medium-high heat until a drop of water splashed in the pan sizzles. Add the bread cubes and saute, tossing occasionally, for 4 to 5 minutes, until the bread is evenly browned. Sprinkle generously with salt and pepper.

SALMOREJO



Salmorejo image

Provided by Mark Bittman

Categories     soups and stews, appetizer, side dish

Time 2h

Yield 4 servings

Number Of Ingredients 7

2 pounds ripe tomatoes (4 or 5 large)
1/2 small onion, peeled
1 4-inch piece of day-old baguette, torn into pieces
2 cloves garlic, peeled
1/2 cup olive oil
Salt and freshly ground black pepper
8 large cooked and cooled shrimp, for serving

Steps:

  • Quarter the tomatoes and onion; combine with the bread, garlic, oil and some salt and pepper in a bowl and let sit for about 30 minutes.
  • Put the mixture in a blender or food processor. (Work in batches if necessary.) Blend or process until smooth, then refrigerate for at least 1 hour before serving. Serve in bowls with shrimp.

Nutrition Facts : @context http, Calories 294, UnsaturatedFat 23 grams, Carbohydrate 12 grams, Fat 28 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 4 grams, Sodium 622 milligrams, Sugar 6 grams, TransFat 0 grams

SALMOREJO



Salmorejo image

Salmorejo is from Cordoba. Similar to Gazpacho. It is served as a starter or first meal and must obvoiusly be chilled before eating. It's accompanied with las guarniciones: little chunks of jamon serrano, crumbled hard boiled egg or tuna flakes better if it's of the bonito kind with finely sliced fresh onion and green pepper. Less known abroad, Salmorejo is found in any house in Andalucia, restaurant and tapas bar. In the tapas bar it is used as a sauce for preparing montadidos, tiny sandwhiches filled with various ingredients, the most typical being jamon serrano.

Provided by campodifragole

Time 15m

Yield Serves 4

Number Of Ingredients 11

8 ripe tomatoes
1 green pepper
3 garlic cloves
2 slices of bread
olive oil, about 125 ml
white wine vinegar or apple cider vinegar
chopped hard-boiled eggs
flakes of tuna
chopped fresh onion
chunks of serrano ham
chopped green pepper

Steps:

  • Chop the tomatoes, green pepper, and garlic coarsely. Put in a mixer adding the bread soaked in a bit of water, part of the olive oil and salt to taste. Pulse through. Add some water just to reach a creamy texture. At the end add the vinegar and mix again. Check the seasoning, adding more salt or vinegar and maybe more oil if necessary.
  • Serve drizzled with extra virgin olive oil and the guarniciones: chopped fresh onion and green pepper, crumbled hard boiled egg, flakes of tuna or small chunks of jamon serrano

SALMOREJO (SPANISH CHILLED TOMATO SOUP)



Salmorejo (Spanish Chilled Tomato Soup) image

Originally from Andalusia, this chilled Spanish soup is now enjoyed all over Spain. Similar to gazpacho, this deliciously different soup makes a spectacular summer starter or light lunch.

Provided by Luis Luna

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Tomato Soup Recipes

Time 4h15m

Yield 4

Number Of Ingredients 8

2 ¼ pounds tomatoes, peeled and halved
7 ounces day-old bread, sliced
1 clove garlic, or more to taste
salt to taste
1 cup extra-virgin olive oil
¼ cup red wine vinegar
4 slices Spanish serrano ham, chopped
2 hard-cooked eggs, chopped

Steps:

  • Place tomatoes in the bowl of a food processor; pulse until pureed. Add bread, garlic, salt, and vinegar and pulse until chopped. Pour olive oil in slowly, with the processor running, until soup is smooth. Chill in the refrigerator for 4 hours for best flavor.
  • Serve chilled tomato soup sprinkled with serrano ham and eggs.

Nutrition Facts : Calories 780.9 calories, Carbohydrate 36.4 g, Cholesterol 118.5 mg, Fat 65.4 g, Fiber 4.4 g, Protein 12.5 g, SaturatedFat 10.9 g, Sodium 646.7 mg, Sugar 7.4 g

SALMOREJO



Salmorejo image

Provided by Bon Appétit Test Kitchen

Categories     Soup/Stew     Egg     Tomato     Appetizer     Dinner     Summer     Prosciutto     Bon Appétit     Dairy Free     Peanut Free     Soy Free

Yield Makes 8 servings

Number Of Ingredients 9

3 pounds ripe halved tomatoes
3 toasted, chopped 4x4x1/2" slices white sandwich bread
1/4 cup toasted slivered almonds
4 smashed garlic cloves
1 teaspoon Sherry vinegar
1/2 cup extra-virgin olive oil
Salt
Serrano ham or prosciutto, thinly sliced
Chopped hard-boiled egg

Steps:

  • Squeeze seeds and pulp from 3 pound ripe halved tomatoes into a strainer set over a large bowl. Press solids to release as much liquid as possible; discard solids. Core and chop tomatoes; add to bowl.
  • Combine 3 toasted, chopped 4x4x1/2" slices white sandwich bread, 1/4 cup toasted slivered almonds, and 4 smashed garlic cloves in a blender. Pulse until chopped. Add tomatoes with liquid to blender in batches, puréeing until very smooth. Add 1 teaspoon Sherry vinegar. With blender running, gradually add 1/2 cup extra-virgin olive oil. Purée until emulsified and frothy, about 3 minutes. Season with salt and more vinegar, if desired. Chill until cold, about 2 hours. Season to taste again with salt and vinegar.
  • Divide soup among small bowls or glasses. Garnish with thinly sliced Serrano ham or prosciutto and chopped hard-boiled egg. Drizzle with more oil.

SALMOREJO



Salmorejo image

This Andalucian chilled soup is a refreshing Spanish classic - ready in 15 minutes, no cooking required

Provided by Good Food team

Categories     Lunch, Soup, Starter, Supper

Time 15m

Number Of Ingredients 10

2 slices white bread
8 large ripe tomatoes , roughly chopped
1 green pepper , deseeded and roughly chopped
3 garlic cloves , roughly chopped
75ml extra virgin olive oil , plus extra for drizzling
2-3 tbsp cider vinegar
1 boiled egg , finely chopped
½ red onion , finely chopped
50g Serrano ham , chopped
½ green pepper , finely sliced

Steps:

  • Soak the bread in a shallow dish of water for 30 secs on each side. Whizz together the soaked bread, tomatoes, green pepper, garlic and olive oil in a food processor. Add 2 tbsp cider vinegar, a large pinch of salt and 100ml water, then mix again to a smooth soup consistency, adding a little more water if it is too thick. Check the seasoning and add more salt, vinegar or olive oil to taste.
  • Chill the soup for at least 1 hr, then drizzle with extra virgin olive oil and sprinkle with black pepper. Top with the egg, onion, ham and green pepper.

Nutrition Facts : Calories 236 calories, Fat 20 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 3 grams protein, Sodium 0.2 milligram of sodium

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SALMOREJO RECIPE – PAMELA SALZMAN
2020-07-29  · Salmorejo Recipe. Jump To Recipe. Pamela July 29, 2020 23 Comments ... Joaquin is from Spain and is the most effortless and relaxed cook. I have learned a few recipes from him over the years and they’re the kind that you make for the rest of your life – easy, delicious, healthy, classics. That night Joaquin served us a starter of a cold tomato soup called …
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Top Asked Questions

How to make salmorejo sauce?
1 To start things off with this salmorejo recipe boil two eggs for 10 minutes. ... 2 After that, grab your tomatoes, remove the core and chop them. ... 3 With the help of a blender or a food processor blend tomatoes, garlic, sherry vinegar, and water until getting pure like consistency (for about 1 minute.) More items...
What to serve with salmorejo?
The classic salmorejo is served with chopped boiled eggs and serrano ham, so you should do that! These two toppings add more flavor to the soup and it will make you feel like you are in Andalusía. If you want to add even more texture you can toast some leftover bread with olive oil and serve it as a toast to dip in your cold tomato soup.
Who makes the world's best salmorejo?
My mother-in-law, Antonia, makes the world’s best salmorejo. Read on for her traditional Andalusian salmorejo recipe (and learn her secret to the creamiest version of this cold Spanish soup!). Salmorejo is a cold tomato soup that is famous in the south of Spain. It’s similar to gazpacho — but thicker and creamier.
What is salmorejo made of?
Unsourced material may be challenged and removed. Salmorejo, sometimes known as ardoria or ardorío, is a traditional soup originating from Andalusia, southern Spain, made of tomato, bread, extra virgin olive oil and garlic. Normally, the tomatoes are skinned and then puréed with the other ingredients.

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