Ingredients with Measurements:
- 1 kg ripe tomatoes
- 200g stale bread
- 2 garlic cloves
- 150 ml extra virgin olive oil
- 50 ml sherry vinegar
- 1 tsp salt
- 1/2 tsp black pepper
- 2 hard-boiled eggs (optional)
- 100g serrano ham (optional)
Special equipment needed:
- Blender or food processor
Step-by-step instructions:
1. Cut the tomatoes into quarters and remove the seeds.
2. Soak the stale bread in water for 5 minutes, then squeeze out the excess water.
3. Peel and chop the garlic cloves.
4. In a blender or food processor, combine the tomatoes, bread, garlic, olive oil, sherry vinegar, salt, and black pepper. Blend until smooth.
5. Chill the mixture in the refrigerator for at least 1 hour.
6. Serve the salmorejo cold, garnished with chopped hard-boiled eggs and serrano ham, if desired.
- Time:
Preparation time: 15 minutes
- Cooking time: 0 minutes
- Chilling time: 1 hour
Temperature:
- Serve chilled
Serving size:
- Makes 4 servings
Nutritional information:
- Calories per serving: 400
- Fat: 35g
- Carbohydrates: 18g
- Protein: 8g
Substitutions for ingredients:
- Use white wine vinegar instead of sherry vinegar.
- Use gluten-free bread if needed.
Variations:
- Add a roasted red pepper for a smoky flavor.
- Use basil instead of garlic for a different flavor profile.
- Add a splash of Tabasco sauce for a spicy kick.
Tips and tricks:
- Use the best quality ingredients you can find for the best flavor.
- Make sure the bread is really stale, as fresh bread will not work as well.
- Adjust the amount of garlic to your taste.
Storage instructions:
- Store the salmorejo in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Serve cold, do not reheat.
Presentation ideas:
- Serve in individual bowls or glasses.
- Drizzle with olive oil and sprinkle with chopped herbs.
Garnishes:
- Chopped hard-boiled eggs
- Serrano ham
- Chopped herbs
- Croutons
Pairings:
- Serve with crusty bread for dipping.
- Pair with a crisp white wine, such as a Verdejo or Albariño.
Suggested side dishes:
- Grilled shrimp
- Spanish tortilla
- Roasted vegetables
Troubleshooting advice:
- If the salmorejo is too thick, add a little more water or olive oil to thin it out.
- If the salmorejo is too thin, add more bread to thicken it up.
Food safety advice:
- Make sure to use ripe tomatoes and wash them thoroughly before using.
- Store the salmorejo in the refrigerator and discard any leftovers after 3 days.
Food history:
- Salmorejo is a traditional Spanish dish from the Andalusia region.
Flavor profiles:
- Fresh, tangy, and slightly garlicky.
Serving suggestions:
- Serve as a refreshing appetizer or light lunch.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Spanish