Salmorejo
Salmorejo Recipe from Spain with Tomatoes, Garlic, Olive Oil, and More
Introduction
Salmorejo is a traditional Spanish cold soup that originates from the Andalusian region. It is a refreshing and flavorful dish that is perfect for hot summer days. This recipe is a simple and delicious version of the classic dish, perfect for a light lunch or appetizer.
History
Salmorejo has its roots in the Andalusian region of Spain, specifically in the city of Cordoba. It is believed to have originated as a peasant dish, using simple and readily available ingredients such as tomatoes, bread, garlic, and olive oil. Over time, the recipe has evolved and become a popular dish throughout Spain and beyond.
Ingredients
How to prepare
- Peel the tomatoes, chop the garlic, and squeeze the excess water from the bread using your hands.
- Place the following ingredients in a blender: tomatoes, garlic, vinegar, bread, and salt. Blend until smooth.
- While blending, slowly pour in the olive oil to emulsify the mixture and create a thick salmorejo.
Variations
- Add roasted red peppers or cucumber for a different flavor profile.
- Top with shrimp or crab meat for a seafood twist.
- Garnish with fresh herbs such as parsley or basil for a pop of color.
Cooking Tips & Tricks
Use ripe, juicy tomatoes for the best flavor.
- Make sure to peel the tomatoes before blending to achieve a smooth texture.
- Adjust the amount of garlic and vinegar to suit your taste preferences.
- For a creamier texture, add more olive oil.
- Chill the salmorejo in the refrigerator for at least an hour before serving to enhance the flavors.
Serving Suggestions
Serve the salmorejo cold, garnished with diced Jamon “Serrano”, chopped hard-boiled egg, and a drizzle of olive oil. Enjoy with crusty bread or as a side dish to grilled meats or seafood.
Cooking Techniques
Use a high-powered blender for a smooth and creamy texture.
- Emulsify the olive oil slowly while blending to create a thick and velvety soup.
Ingredient Substitutions
Use gluten-free bread for a gluten-free version.
- Substitute red wine vinegar for a different flavor profile.
- Use prosciutto or bacon instead of Jamon “Serrano”.
Make Ahead Tips
Salmorejo can be made ahead and stored in the refrigerator for up to 2 days.
- The flavors will develop and intensify over time, making it even more delicious.
Presentation Ideas
Serve the salmorejo in individual bowls or glasses for an elegant presentation. - Garnish with a drizzle of olive oil, diced Jamon “Serrano”, and chopped hard-boiled egg for a colorful and appetizing dish.
Pairing Recommendations
Pair with a crisp white wine such as Albarino or Verdejo.
- Serve with a side of Spanish olives and crusty bread for a complete meal.
Storage and Reheating Instructions
Store leftover salmorejo in an airtight container in the refrigerator for up to 2 days.
- Stir well before serving and adjust seasoning if necessary.
Nutrition Information
Calories per serving
250
Carbohydrates
- Total Carbohydrates: 20g
- Dietary Fiber: 3g
- Sugars: 10g
Fats
- Total Fat: 15g
- Saturated Fat: 2g
- Trans Fat: 0g
Proteins
- Protein: 5g
Vitamins and minerals
Vitamin A: 20% DV
- Vitamin C: 50% DV
- Calcium: 6% DV
- Iron: 10% DV
Alergens
Contains gluten (from bread)
- Contains sulfites (from vinegar)
Summary
Salmorejo is a nutritious dish that is rich in vitamins and minerals, particularly vitamin C and vitamin A. It is a good source of carbohydrates and healthy fats, making it a satisfying and balanced meal.
Summary
Salmorejo is a delicious and nutritious cold soup that is perfect for summer. With its simple ingredients and refreshing flavors, it is sure to become a favorite in your household. Enjoy this traditional Spanish dish as a light lunch or appetizer, and savor the taste of Andalusia in every bite.
How did I get this recipe?
I remember the thrill of stumbling upon this recipe for the first time. It was during a trip to Spain, many years ago, when I had the pleasure of trying Salmorejo for the first time. I had never heard of it before, but as soon as I took my first spoonful, I was hooked.
The rich, creamy texture combined with the bold flavors of fresh tomatoes, garlic, and olive oil was unlike anything I had ever tasted. I knew right then and there that I had to learn how to make it myself. So, I asked the restaurant owner for the recipe, but he politely declined, saying it was a family secret passed down through generations.
Undeterred, I set out on a mission to recreate the delicious dish on my own. I spent hours researching Salmorejo, reading every cookbook and online article I could find. I even reached out to friends who had visited Spain in the hopes of finding a clue to unlock the recipe's mysteries.
Finally, after weeks of trial and error, I stumbled upon a small market in Barcelona where a kindly old woman shared with me her own version of Salmorejo. She told me stories of how her grandmother used to make it, using only the freshest ingredients and a secret technique passed down through the family.
I scribbled down every word she said, taking notes on the exact measurements and steps needed to recreate the dish at home. When I returned to my kitchen, I set to work, carefully following the instructions I had been given.
The first batch I made was good, but it wasn't quite right. The flavors were close, but something was missing. I went back to the drawing board, tweaking the recipe here and there until I finally hit upon the perfect combination of ingredients.
As I spooned the smooth, velvety soup into a bowl and garnished it with a drizzle of olive oil and diced hard-boiled eggs, I knew I had finally cracked the code. This was it - the authentic taste of Salmorejo that I had been searching for.
Over the years, I have made Salmorejo countless times, each batch better than the last. I have shared the recipe with friends and family, passing on the tradition of this delicious dish to the next generation.
And now, as I stir a pot of simmering tomatoes on the stove, I can't help but think back to that fateful day in Spain when I first discovered the magic of Salmorejo. It's a recipe that has brought me joy and satisfaction, connecting me to a world far beyond my own kitchen.
As I sit down to enjoy a bowl of the finished soup, I am grateful for the journey that led me to this moment. The thrill of stumbling upon a new recipe, the challenge of mastering it, and the joy of sharing it with others - these are the things that make cooking such a rewarding and fulfilling experience.
And so, with a full heart and a satisfied stomach, I raise my spoon in a toast to the humble origins of Salmorejo, and to the countless memories it has brought me over the years. Cheers to good food, good company, and the simple pleasures that make life worth living.
Categories
| Fish Recipes | Ham Recipes | Spanish Recipes | Spanish Soups | Tomato Recipes |