The Salmorejo is a family favorite in Spain, as it is as flavorful as it is hearty. Think of a cold tomato soup and made with tomatoes, premium olive oil and seasonings. Bread is a critical ingredient as well, as it thickens the sauce beautifully. Salmorejo is a dip, a starter and a crave-quenching meal that tastes like southern Spain, and you’ll love it, guaranteed!
Servings: 4 cups
Prep time: 20 minutes
Cooking time: 0 minutes
Total time: 20 minutes
- 4 tomatoes
- 1 tsp sea salt
- 2 tbsp of 1881 Sherry Vinegar
- 1/4 cup of 1881 Extra Virgin Olive Oil
- 1/2 baguette in small chunks, plus more bread for serving
- Your favorite toppings. See notes.
- Blend the tomatoes and strain to remove the larger chunks, seeds and peel.
- Return the strained tomato liquid to the blender and season with salt. Add the vinegar and the bread one chunk at a time. Blend until smooth and silky.
- Add the olive oil into the blender while blending until the salmorejo turns orange.
- Thicken with more bread if necessary.
- Refrigerate for one hour before serving.
- Top your salmorejo with your favorite ingredients, including hard-boiled eggs, San Gabriel Serrano Ham or chorizo.
- Serve with toasted bread slices or bread sticks.
- Make your Salmorejo gluten-Free by making it with gluten-free bread.
- Salmorejo goes well with everything, from pizza to veggies. Salmorejo is a versatile dipping sauce that goes well with many toppings.
- Salmorejo is a lovely standalone meal when topped with simple ingredients.
- The key to the salmorejo is the Sherry vinegar and Olive Oil. The quality of these ingredients is critical.
- Serve your salmorejo in hand-painted Antonio Artiz serving bowls to turn a meal into a memorable occasion.
- Calories: 411
- Fat 14.6 gr
- Carbs 60 gr
- Protein 12.4 gr