How to Make Delicious Spanish Salmorejo

Learn how the famous Spanish cold tomatoe soup is done. Surprise your friends with a real Spanish TAPA that is very easy to make!

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How to Make Delicious Spanish Salmorejo Recipe
38 Steps
Ingredients
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1
Here you have all the ingredients you need. I recommend using a good olive oil and wine vinegar. It will make the difference. And of course, the tomatoes!!

Here you have all the ingredients you need. I recommend using a good olive oil and wine vinegar. It will make the difference. And of course, the tomatoes!!

2
You need 1 kilo of good tomatoes.

You need 1 kilo of good tomatoes.

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3
To peel  the tomatoes put them in boilng water.

To peel the tomatoes put them in boilng water.

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Don't boil the tomatoes! Just let them in the boilng water until the skin cracks and is easy to peel off.

Don't boil the tomatoes! Just let them in the boilng water until the skin cracks and is easy to peel off.

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Now you can peel them easily.

Now you can peel them easily.

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Really easy!

Really easy!

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Cut them so you can take out the center of the tomatoe.

Cut them so you can take out the center of the tomatoe.

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This hard part out! We don't  want it in our Salmorejo!

This hard part out! We don't want it in our Salmorejo!

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Once you chopped all the tomatoes...

Once you chopped all the tomatoes...

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Is when the blender comes to action!

Is when the blender comes to action!

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Start adding the ingredients in the blender.

Start adding the ingredients in the blender.

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Tip: If you really don't have time to peel tomatoes or you don't have good ones around, canned peeled tomatoes should do! It is not the same but the result is pretty good also!

Tip: If you really don't have time to peel tomatoes or you don't have good ones around, canned peeled tomatoes should do! It is not the same but the result is pretty good also!

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Add halph onion. Small one if you don't want the Salmorejo to be extremely strong.

Add halph onion. Small one if you don't want the Salmorejo to be extremely strong.

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Garlic. The amount depends on how strong you want it to be. I recommend either 1 or 1 1/2 cloves.

Garlic. The amount depends on how strong you want it to be. I recommend either 1 or 1 1/2 cloves.

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1 cup of olive oil.

1 cup of olive oil.

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The olive oil is very important so the Salmorejo will get the right texture.

The olive oil is very important so the Salmorejo will get the right texture.

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Don't worry, it seems too much oil but it really isn't!

Don't worry, it seems too much oil but it really isn't!

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Add salt and wine vinegar.

Add salt and wine vinegar.

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4 or 5 bread slices. You can add a small glass of water too so it doesn't turn out too thick.

4 or 5 bread slices. You can add a small glass of water too so it doesn't turn out too thick.

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All in to the blender.

All in to the blender.

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High speed until all the ingredients are well mixed.

High speed until all the ingredients are well mixed.

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Once you have finished it should look like this.

Once you have finished it should look like this.

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You can see the texture a good Salmorejo should have. Salmorejo is served cold so now it should spend some time in the fridge.

You can see the texture a good Salmorejo should have. Salmorejo is served cold so now it should spend some time in the fridge.

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Now boil two eggs.

Now boil two eggs.

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Once they are cold enough to handle, chop them.

Once they are cold enough to handle, chop them.

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Chop them as small as you can.

Chop them as small as you can.

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Save them for later.

Save them for later.

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Chop the cured ham (jamon serrano) too. As small as posible.

Chop the cured ham (jamon serrano) too. As small as posible.

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Save it for later aswell.

Save it for later aswell.

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Get the Salmorejo from the fridge. You can serve to eat as a cold soup.

Get the Salmorejo from the fridge. You can serve to eat as a cold soup.

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Adding some of the egg as a topping.

Adding some of the egg as a topping.

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And the ham too!

And the ham too!

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And ready to enjoy! Rico, rico!

And ready to enjoy! Rico, rico!

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Another way of serving: toast some small slices of bread. Put some Salmorejo on them.

Another way of serving: toast some small slices of bread. Put some Salmorejo on them.

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And add the egg and ham toppings too.

And add the egg and ham toppings too.

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Like this!

Like this!

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Add a touch of olive oil...

Add a touch of olive oil...

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And you have your delicious little Salmorejo tapas! They are awesome, beleive me!!

And you have your delicious little Salmorejo tapas! They are awesome, beleive me!!

Ingredients

1 Kilogram Tomato 
½ Onion 
Garlic 
1 Cup Olive oil 
1 Bread 
1 Tablespoon Vinegar 
1 Cup Cured Ham 
2 Boiled egg 
1 Glass of water 
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