Salmorejo (Spanish Tomato Garlic Purée)
Soups 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.
Before you start
A quick setup makes the method easier to follow and keeps important steps from being missed.
Preparation checklist
- Read all 6 method steps from beginning to end.
- Measure and arrange all 6 listed ingredients.
- Keep the recipe open and follow each step in order; the source does not state a total time.
Recipe notes & preparation tips
To skin tomatoes, you can blanch then and then peel them afterward.
The core is simply the tough part at the top of the tomatoes near where it grew on the vine.
The recipe can also be made with canned tomatoes.
Adapted from the source recipe's notes.Method
- 01
Skin the tomatoes and remove their cores. If using canned whole tomatoes, add with their liquid.
- 02
Using a blender, liquefy the tomatoes and garlic and add the vinegar and salt.
- 03
Soak the bread in water until tender, then wring excess water out.
- 04
Add half of the bread and blend until smooth.
- 05
Continue adding bread and a little olive oil and blending until the soup has a smooth, creamy consistency.
- 06
Chill the purée and then serve in a shallow bowl, garnished with ham and egg and accompanied by fresh bread.
Ready to serve
Serve the dish as directed and enjoy it while it is at its best.
Bon appétit — enjoy your meal!Source & licence
This recipe was adapted and reformatted from Wikibooks Cookbook . Text: CC BY-SA 4.0. Image: CC0, credited to P.Lechien; view original image record .
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