Grandma's Spanish Salmorejo

Grandma's Spanish Salmorejo

Based on 11 ratings

"This recipe is a Spanish classic, thicker and elevated version of Gazpacho, with a higher end and classier flavour. I learned this recipe from my grandma when I was a child, and since then this recipe has always been a success when I make it for someone, regardless of the cultural background. It’s really easy to make and everyone loves it!"

Difficulty

Easy 👌

Preparation

30 min

Baking

0 min

Resting

0 min

Ingredients

2Servings
loaf
bread
2⅔
tomatoes
100 ml
olive oil
200 ml
water
1⅓ cloves
garlic
100 g
Serrano ham (for serving)
1⅓
hard boiled eggs (for serving)
oregano
salt

Utensils

pot, blender, immersion blender

Recipes made to your taste

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  • Step 1/5

    On a pot, put the bread with the water for it to get soaked, we need it to be soft.
    • loaf bread
    • 200 ml water
    • pot

    On a pot, put the bread with the water for it to get soaked, we need it to be soft.

  • Step 2/5

    While the bread is getting ready, we’ll Peeloff the tomatoes to avoid those small pieces after blending. (If you’re short of time you can skip this step, will be just as delicious, just blend a little bit more)
    • 2⅔ tomatoes

    While the bread is getting ready, we’ll Peeloff the tomatoes to avoid those small pieces after blending. (If you’re short of time you can skip this step, will be just as delicious, just blend a little bit more)

  • Step 3/5

    I like to blend the whole tomato separately to avoid loosing the water inside of it, but just cutting them is also ok.
    • blender

    I like to blend the whole tomato separately to avoid loosing the water inside of it, but just cutting them is also ok.

  • Step 4/5

    Put the tomatoes, oil, spices and two pilled garlic cloves on the pot with the bread, then blend it till you have a beautiful texture.
    • 100 ml olive oil
    • 1⅓ cloves garlic
    • oregano
    • salt
    • immersion blender

    Put the tomatoes, oil, spices and two pilled garlic cloves on the pot with the bread, then blend it till you have a beautiful texture.

  • Step 5/5

    Serve it and spark the top of it with some chopped boiled egg and jamón ibérico or prosciutto, and enjoy.
    • 100 g Serrano ham (for serving)
    • 1⅓ hard boiled eggs (for serving)

    Serve it and spark the top of it with some chopped boiled egg and jamón ibérico or prosciutto, and enjoy.

  • Enjoy your meal!

    Grandma's Spanish Salmorejo

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