Salmorejo is gazpacho’s sassier cousin. Both soups originate in Andalucia, but while gazpacho is well-known outside of Spain, salmorejo hasn’t gained as much fame beyond the borders. That’s a shame because it’s thicker, richer, and deeper in flavour than it’s more famous cousin, and it’s also more delicious (in my opinion). While gazpacho is a combination of tomato, green pepper, cucumber, bread, olive oil, and vinegar; salmorjeo is much simpler, consisting of just tomatoes, bread, olive oil, garlic, and vinegar.
As with any recipe where the ingredients are raw, the quality of the ingredients you select for the soup is highly important and makes the difference between an exceptional salmorejo and a mediocre one. Select the ripest tomatoes and a high-quality olive oil that has a mild taste. Some olive oils are quite peppery and would overpower the delicate balance of flavours in this dish, so it’s a good idea to taste a little of your oil first.
Traditionally prepared salmorejo is extremely thick, sometimes resembling more a dip rather than a soup. You can adjust the consistency to your taste: if you find it too thick, add a little more olive oil or water, if you find it too thin (probably not), add a little more bread. Salmorjeo is traditionally garnished with a hard-boiled egg and Serrano ham, but variations exist and there are no hard and fast rules. I’ve made mine vegetarian by replacing the ham with green pepper. Enjoy this soup for lunch on a hot summer afternoon, or as a starter to a great dinner.
Serving Size: 1
Amount Per Serving: Calories: 698 Total Fat: 59g Saturated Fat: 9g Trans Fat: 0g Unsaturated Fat: 48g Cholesterol: 93mg Sodium: 1878mg Carbohydrates: 35g Net Carbohydrates: 0g Fiber: 5g Sugar: 10g Sugar Alcohols: 0g Protein: 10g