Salmorejo (Spanish Tomato Garlic Purée)
Salmorejo is a purée consisting of tomato and bread, originating from Córdoba, Spain. It is made from tomatoes, bread, oil and garlic. The tomatoes are skinned and then puréed with the other ingredients. The purée is served cold and may be garnished with diced Spanish serrano ham and diced hard-boiled egg.
- Prep
- 18 min
- Cook
- 56 min
- Total
- 1 hr 14 min
- Servings
- As written in source
- Difficulty
- Medium
Timings are approximate — worked out from the method, not measured in a test kitchen.
Ingredients
Quantities are retained as written by the source and do not scale automatically. Tap an ingredient to check it off as you go.
Cooking instructions
Procedure
Skin the tomatoes and remove their cores. If using canned whole tomatoes, add with their liquid.
Procedure
Using a blender, liquefy the tomatoes and garlic and add the vinegar and salt.
Procedure
Soak the bread in water until tender, then wring excess water out.
Procedure
Add half of the bread and blend until smooth.
Procedure
Continue adding bread and a little olive oil and blending until the soup has a smooth, creamy consistency.
Procedure
Chill the purée and then serve in a shallow bowl, garnished with ham and egg and accompanied by fresh bread.
Notes, tips, and variations
To skin tomatoes, you can blanch then and then peel them afterward.
Notes, tips, and variations
The core is simply the tough part at the top of the tomatoes near where it grew on the vine.
Notes, tips, and variations
The recipe can also be made with canned tomatoes.
Photo: P.Lechien · CC0 · http://creativecommons.org/publicdomain/zero/1.0/deed.en · Photo source and licence
Wikibooks contributors · CC BY-SA 4.0 · https://creativecommons.org/licenses/by-sa/4.0/ · Adapted; quantities retained as written. · Original source
Read it through first
Skim all 9 steps before you start — it is the difference between cooking and firefighting.
Scale it
Use the quantities listed in the original recipe. Adjust them manually if making a different batch size.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Approximate values per serving. Worked out from the ingredient list — treat them as a guide, not a measurement.
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