Best Salmorejo Recipes

SALMOREJO (SPANISH CHILLED TOMATO SOUP)

Steps:

• Place tomatoes in the bowl of a food processor; pulse until pureed. Add bread, garlic, salt, and vinegar and pulse until chopped. Pour olive oil in slowly, with the processor running, until soup is smooth. Chill in the refrigerator for 4 hours for best flavor.
• Serve chilled tomato soup sprinkled with serrano ham and eggs.

SALMOREJO

Steps:

• Chop the tomatoes, green pepper, and garlic coarsely. Put in a mixer adding the bread soaked in a bit of water, part of the olive oil and salt to taste. Pulse through. Add some water just to reach a creamy texture. At the end add the vinegar and mix again. Check the seasoning, adding more salt or vinegar and maybe more oil if necessary.
• Serve drizzled with extra virgin olive oil and the guarniciones: chopped fresh onion and green pepper, crumbled hard boiled egg, flakes of tuna or small chunks of jamon serrano

SALMOREJO

Steps:

• Soak the bread in a shallow dish of water for 30 secs on each side. Whizz together the soaked bread, tomatoes, green pepper, garlic and olive oil in a food processor. Add 2 tbsp cider vinegar, a large pinch of salt and 100ml water, then mix again to a smooth soup consistency, adding a little more water if it is too thick. Check the seasoning and add more salt, vinegar or olive oil to taste.
• Chill the soup for at least 1 hr, then drizzle with extra virgin olive oil and sprinkle with black pepper. Top with the egg, onion, ham and green pepper.

THICK TOMATO CREAM SOUP (SALMOREJO)

Steps:

• Boil tomatoes for 1 minute, plunge in ice water and peel. Put tomatoes, garlic, bread, egg yolk, olive oil into food processor and blend. Add 1 tablespoon of vinegar and slowly add more until the mixture has the consistency of mayonnaise.
• Add salt to taste.
• Chop up or slice hard boiled egg and ham and sprinkle on top to garnish.Serve cold .

SALMOREJO

Steps:

• Place the tomatoes, bread, bell pepper, onion, and garlic in the bowl of a food processor fitted with the steel blade or in the glass jar of a blender and puree until you can only see tiny bits of the tomato skins. Pour the puree into a large bowl and whisk in the tomato puree, sherry vinegar, 2 teaspoons salt, and 1 teaspoon pepper. Slowly whisk in the olive oil, cover, and refrigerate for just 2 hours for the flavors to blend. (If you refrigerate the soup for more than 2 hours, prepare the soup without the olive oil, refrigerate, and whisk in the olive oil before serving. The olive oil congeals in the soup if you refrigerate them together for more than 2 hours.)
• Serve cold in shallow bowls and top with the warm toasted croutons, halved cherry tomatoes, julienned basil leaves, flaked sea salt, and a drizzle of olive oil.
• To toast croutons, pour 2 tablespoons of the olive oil in a small (8-inch) saute pan and heat over medium-high heat until a drop of water splashed in the pan sizzles. Add the bread cubes and saute, tossing occasionally, for 4 to 5 minutes, until the bread is evenly browned. Sprinkle generously with salt and pepper.

SALMOREJO

Steps:

• 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.
• 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.

SALMOREJO

Steps:

• Squeeze seeds and pulp from 3 pound ripe halved tomatoes into a strainer set over a large bowl. Press solids to release as much liquid as possible; discard solids. Core and chop tomatoes; add to bowl.
• Combine 3 toasted, chopped 4x4x1/2" slices white sandwich bread, 1/4 cup toasted slivered almonds, and 4 smashed garlic cloves in a blender. Pulse until chopped. Add tomatoes with liquid to blender in batches, puréeing until very smooth. Add 1 teaspoon Sherry vinegar. With blender running, gradually add 1/2 cup extra-virgin olive oil. Purée until emulsified and frothy, about 3 minutes. Season with salt and more vinegar, if desired. Chill until cold, about 2 hours. Season to taste again with salt and vinegar.
• Divide soup among small bowls or glasses. Garnish with thinly sliced Serrano ham or prosciutto and chopped hard-boiled egg. Drizzle with more oil.

SALMOREJO - RUSTIC TOMATO SOUP WITH OLIVE OIL & BREAD

Steps:

• Put a small frying pan on a low heat, add the cumin seeds and toast for 1-2 mins, stirring frequently. Crush the seeds using a pestle and mortar. Soak the bread in cold water for 10 mins.
• Meanwhile, to skin the tomatoes, cut a cross in the skin on the top and bottom of each tomato, then put them in a bowl and cover with boiling water. After 1-2 mins, drain the tomatoes and plunge into a bowl of ice-cold water. The skins should now peel off easily.
• Cut the flesh into quarters and remove the seeds and pulp. Put the seeds and pulp in a sieve over a bowl and squish to release all the juices from around the seeds. Keep the juice and discard the seeds and pulp.
• Put the garlic, tomato quarters and juice, peppers and cumin in the bowl of a food processor or blender. Squeeze out the water from the bread, then add to the processor. Season and blitz until very smooth. Add the vinegar to taste, checking for a good balance of flavours, then cover and chill for at least 2 hrs.
• When ready to serve, roughly chop the eggs, serrano ham and parsley. Ladle the soup into bowls and add some of each of the toppings. Add a drizzle of your best olive oil, a grinding of pepper and serve.

SALMOREJO

Steps:

• Place the bread in a bowl, and cover with cold water. Allow to sit for a few minutes, then drain and squeeze the water from the bread. Return the bread to the bowl, and place a strainer over the bowl.
• Cut the peeled tomatoes in half across the equator, and squeeze out the seeds over the strainer. Rub the seed pods against the strainer to extract as much juice as you can. Discard the seeds. Chop the tomatoes coarsely, and add to the bowl with the bread and tomato juice. Add the garlic, 2 tablespoons of the olive oil, the vinegar and salt to taste. Toss together and leave to marinate for 30 minutes.
• Transfer to a blender, and blend at high speed until homogenized (you will probably have to do this in two batches). While the blender is running, drizzle in the remaining tablespoon of olive oil. Pour into the bowl, taste and adjust seasoning, adding more salt if desired. Cover and chill for at least two hours.
• Serve, garnishing each bowl with diced green or poblano pepper and a drizzle of olive oil.

CRAB SALMOREJO (SALMOREJO DE JUEYES)

Steps:

• In a large pan saute all ingredients, except crab meat, over low heat for 10 minutes, stirring occasionally.
• Add crab meat, mix, cover, and cook over moderate heat for 10 minutes.

SALMOREJO

Steps:

• Scald the tomatoes: Put a large pot of salted water on the stove and bring to a boil. Cut a small cross in the bottom of each tomato. When the water is boiling add the tomatoes for 30-60 seconds. Remove immediately and place in a cold water bath (a bowl filled with ice and cold water). The skin will peel right off of the tomatoes. Coarsely chop tomatoes, add garlic and 1 1/2 tsp salt; toss to combine. Transfer to fine mesh strainer set over bowl. Drain for 1 hour. First Blend: Cut out the cores of the tomatoes and add all the rest to your blender. Blend at high-speed for about 30 seconds until the tomatoes are broken down. Pull out interior of bread (should be 2-3 cups) Add bread pieces (You can experiment with how much you add, as this will change the texture. Start with 2 cups) to exuded liquid and soak 5 minutes. Add soaked bread and any remaining liquid and add them to the blended tomatoes. Second Blend: Add the splash of vinegar, salt, and garlic and blend until the soup is an even texture and the bread is completely broken down. Add Oil: If your blender has it, open the small hole in the top. Slowly add the olive oil as you are blending at a moderate speed. If it doesn't have the hole, stop and go adding little by little. Add Egg and Adjust: Add 1 hardboiled egg and blend until incorporated. Taste and adjust levels of salt, vinegar, garlic, and bread. Cover and refrigerate overnight or for at least 2 hours. Serve and Enjoy: Serve in small bowls with diced hardboiled egg and sliced ham as condiments. Serve cold! Enjoy!

GAPACHO SALMOREJO CORDOBES, /GE´SPAT}.OU/

Steps:

• boil 3 eggs, fine chop shallots, If useing tomatoes wholechop, any type of fresh dried bread, boil 3 cups of water remove from stove, add ingreants, to water cover and let sit for 30 min,(I used Pomi strained tomatoes) if not Puree the ingreants, Complete the dish by addeding the puree to a large cantainer and plase in frig. Once cold serve in soup bowl garnish with a chop hard boil egg and prosciutto, (I use grill gourmet medley tomatoes,
• The romaine lettuce is grill sprinkle with basting oil, and liquid smoke sauce
• The salmon, use 2 medium red onions, slice in half, remove about 3 or 4 pieces of the onion center layer, chop salmon and place in the onion cavity, place other half of oinon on top to seal the salmon in place., grill and cover.

SALMOREJO/GAZPACHO

Steps:

• Place all the ingredients in a large bowl and blend with a hand blender until smooth and completely homogenised.
• Check for any unblended ingredients. Soup should be a pale red with flecks of red and green in it.
• Chill in fridge for at least 1 hour
• Place all accompaniments on a large plate, keeping them divided into seperate sections. Or use a sectioned snack server.
• Divide the Salmorejo between four bowls and serve with the accompaniments and crusty bread