Salmorejo
- Total Time
- About 2 hours, largely unattended
- Rating
- Comments
- Read comments
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Ingredients
- 2pounds ripe tomatoes (4 or 5 large)
- ½small onion, peeled
- 14-inch piece of day-old baguette, torn into pieces
- 2cloves garlic, peeled
- ½cup olive oil
- Salt and freshly ground black pepper
- 8large cooked and cooled shrimp, for serving
Nutritional analysis per serving (4 servings)
300 calories; 28 grams fat; 4 grams saturated fat; 0 grams trans fat; 20 grams monounsaturated fat; 3 grams polyunsaturated fat; 12 grams carbohydrates; 3 grams dietary fiber; 6 grams sugars; 4 grams protein; 637 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Quarter the tomatoes and onion; combine with the bread, garlic, oil and some salt and pepper in a bowl and let sit for about 30 minutes.
- Step 2
Put the mixture in a blender or food processor. (Work in batches if necessary.) Blend or process until smooth, then refrigerate for at least 1 hour before serving. Serve in bowls with shrimp.
Private Notes
Comments
Instead of shrimp, put chopped hard boiled egg and chopped serrano ham on top before serving.
I’m from Andalucía in Spain, this is a very typical cold soup for the summer here. But bread needs to be harder than one day old, so it crumbles better. Also shrimp isn’t a good companion, crush some boiled egg and add a little of Iberian ham if you have it and a little of olive oil when you serve it.
Hand blender worked fine, if a little tricky to avoid splatter from bowl. Half hour presoak good. Added 2 teaspoon sherry vinegar for a little zing. Top with hard cooked egg and ham - nice.
Authentic taste. Better after 24 hours in fridge.
I used a couple of rice cakes to make it gluten free and this worked well: the texture and flavor were similar to what I've enjoyed in Spain. I second the motion of crumbled hard boiled egg and hard cured Iberia-type ham as garnish.
I’m from Andalucía in Spain, this is a very typical cold soup for the summer here. But bread needs to be harder than one day old, so it crumbles better. Also shrimp isn’t a good companion, crush some boiled egg and add a little of Iberian ham if you have it and a little of olive oil when you serve it.