📝 About This Recipe
Hailing from the historic city of Córdoba in Andalusia, Salmorejo is the richer, creamier, and more sophisticated cousin of Gazpacho. This dairy-free masterpiece relies on the emulsion of high-quality extra virgin olive oil and crusty bread to achieve a luxurious, velvet-like texture that dances on the palate. By focusing on the purity of vine-ripened tomatoes and sharp garlic, this version celebrates the vibrant simplicity of Mediterranean soul food without the need for traditional egg or ham garnishes.
🥗 Ingredients
The Base
- 2.2 lbs Roma or Plum Tomatoes (very ripe, cored and roughly chopped)
- 7 ounces Stale White Bread (crusts removed, sourdough or a rustic baguette works best)
- 1-2 pieces Garlic Cloves (germ removed for a milder flavor)
The Emulsion
- 3/4 cup Extra Virgin Olive Oil (use a high-quality, fruity Spanish oil like Arbequina)
- 1-2 tablespoons Sherry Vinegar (Vinagre de Jerez) (adjust based on the acidity of the tomatoes)
- 1.5 teaspoons Sea Salt (to taste)
- 2-4 tablespoons Ice Cold Water (only if needed to adjust consistency)
Vegan Mediterranean Garnish
- 1 pinch Flaky Sea Salt (for finishing)
- 2 tablespoons Green Bell Pepper (very finely diced)
- 2 tablespoons Toasted Marcona Almonds (roughly chopped for crunch)
- 1 teaspoon Fresh Chives (finely snipped)
- 1 teaspoon Extra Virgin Olive Oil (for a final drizzle)
👨🍳 Instructions
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1
Wash the tomatoes thoroughly and remove the green cores. Roughly chop them into large chunks.
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2
Place the chopped tomatoes into a high-speed blender. Pulse until they are completely liquefied and look like a bright red juice.
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3
Using a fine-mesh sieve over a large bowl, strain the tomato pulp to remove any seeds and skins. This ensures the signature 'silk' texture of the final dish.
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4
Tear the crustless stale bread into small pieces and place them into the strained tomato juice. Let the bread soak for at least 10 minutes until it is completely soft.
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5
Transfer the soaked bread and tomato mixture back into the clean blender. Add the peeled garlic clove and the sea salt.
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6
Blend on high speed for 2-3 minutes. The mixture should become very smooth and begin to lighten in color.
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7
With the blender running on a medium-low speed, slowly drizzle in the extra virgin olive oil in a thin, steady stream. This is the most critical step to create a stable emulsion.
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8
Once the oil is incorporated, add the Sherry vinegar. Blend for another 30 seconds to combine.
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9
Taste the Salmorejo. It should be thick, creamy, and tangy. Add more salt or vinegar if needed. If it is too thick to pour, add a tablespoon of ice water at a time.
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10
Transfer the mixture to a glass container and refrigerate for at least 2 hours. Salmorejo is best served very cold, which also allows the flavors to mature.
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11
While the soup chills, prepare your garnishes by finely dicing the green pepper and chopping the almonds.
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12
To serve, pour the chilled soup into shallow bowls. Top with a sprinkle of diced peppers, almonds, chives, a pinch of flaky salt, and a final swirl of olive oil.
💡 Chef's Tips
Always use the best olive oil you can afford; since this is a raw dish, the oil's flavor will be prominent. If your tomatoes aren't perfectly ripe, add a tiny pinch of sugar to balance the acidity. Removing the 'germ' (the green sprout inside the garlic) prevents the garlic flavor from becoming too harsh or bitter. For the smoothest results, use a high-powered blender like a Vitamix or Blendtec. Don't skip the straining step; removing the skins and seeds is what separates a rustic soup from a professional Salmorejo.
🍽️ Serving Suggestions
Serve in small glasses as a 'chupito' (shot) for a refreshing cocktail party appetizer. Pair with warm, crusty sourdough bread or pita chips for dipping. A crisp, dry Manzanilla Sherry is the traditional and perfect wine pairing for this dish. Serve alongside a platter of roasted Mediterranean vegetables or grilled eggplant. For a light lunch, pair with a simple arugula salad with a lemon vinaigrette.