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Most Popular Dish In Spain For Summer: How To Make Salmorejo Cold Tomato Soup (Recipe Guide)

How To Make Salmorejo Cold Tomato Soup (Recipe Guide)

Our full guide on How To Make Salmorejo one of the most popular dishes in Spain especially in Andalusia.

Salmorejo is a traditional cold tomato soup from the Andalusian region of Spain. It’s thick, creamy, and typically served as a starter or appetizer. Here’s a detailed recipe guide to making Salmorejo, along with tips and calorie information.

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How to Make Salmorejo

Salmorejo Recipe Ingredients

How To Make Salmorejo Cold Tomato Soup (Recipe Guide)

2 lbs ripe tomatoes, cored and chopped
1 clove garlic
1 cup stale bread, crust removed and torn into pieces
1/2 cup extra virgin olive oil
2 tablespoons sherry vinegar
Salt to taste
Hard-boiled eggs, chopped (for garnish)
Jamón serrano, chopped (for garnish)

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Step By Step How to Make Salmorejo

How To Make Salmorejo Cold Tomato Soup (Recipe Guide)

Prepare the Tomatoes

Wash and core the tomatoes. If desired, you can peel them by blanching in boiling water for 30 seconds and then transferring to ice water, but this step is optional. Chop the tomatoes into quarters.

Blend the Ingredients

In a blender, combine the chopped tomatoes, garlic, and torn bread pieces. Blend until smooth.
While the blender is running, slowly add the extra virgin olive oil to emulsify the mixture and achieve a creamy texture.

How To Make Salmorejo Cold Tomato Soup (Recipe Guide)

Season and Chill

Add the sherry vinegar and salt to taste. Blend again until fully incorporated. Pour the mixture through a fine-mesh strainer or sieve into a large bowl to remove any remaining seeds or skins. This step ensures a smooth texture.
Chill the soup in the refrigerator for at least 2 hours, or until very cold.

Garnish and Serve

Before serving, chop the hard-boiled eggs and jamón serrano into small pieces. Serve the cold Salmorejo in bowls, garnished with chopped hard-boiled eggs and jamón serrano.

How To Make Salmorejo Cold Tomato Soup (Recipe Guide)

Tips For Making Salmorejo

Use the ripest, juiciest tomatoes you can find for the best flavor. Day-old or stale bread works best as it absorbs the liquid better, giving the soup a creamy texture.

Adding the olive oil slowly while blending helps to emulsify the mixture, resulting in a smoother and creamier soup. Straining the blended mixture removes any remaining tomato skins and seeds, ensuring a velvety consistency. Salmorejo is best served very cold. Make sure to chill it thoroughly before serving.

How Many Calories Have Salmorejo

Tomatoes (2 lbs): Approximately 150 calories
Garlic (1 clove): Approximately 5 calories
Bread (1 cup): Approximately 150 calories
Olive Oil (1/2 cup): Approximately 960 calories
Sherry Vinegar (2 tablespoons): Approximately 10 calories
Hard-Boiled Eggs (1 egg): Approximately 70 calories (35 calories per serving)
Jamón Serrano (1 oz): Approximately 55 calories (about 25 calories per serving)
Total Calories for the Batch: Approximately 1,400 calories

Calories per Serving: Approximately 350 calories

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