Traditional Andalusian Salmorejo

Name: Traditional Andalusian Salmorejo
Prep time: 20 min
Total time: 20 min
Yield: 4 servings
Ingredients: 2 lb ripe tomatoes, preferably vine-ripened; 4 oz day-old white bread, crusts removed; 0.5 cup extra virgin olive oil, Spanish preferred; 2 clove garlic cloves, peeled; 1 tsp kosher salt; 1 tbsp sherry vinegar; 2 hard-boiled eggs, chopped; 4 oz jamón serrano, diced small

Silky Andalusian Salmorejo with Jamón and Eggs

Think of this as gazpacho's richer cousin — day-old bread transforms ripe tomatoes into something luxuriously thick and velvety. The final result is pure Andalusian comfort, meant to be lingered over with good company and perhaps a glass of fino sherry.

SpanishMediterraneanLunchDinnerAppetizerSoupHealthyNo CookSummer

Prep20 min

Cook—

Total20 min

Servings4

Difficultyeasy

Nutrition

fat18g

carbs22g

protein8g

calories285

Ingredients

2 lbripe tomatoes, preferably vine-ripened
4 ozday-old white bread, crusts removed
½ cupextra virgin olive oil, Spanish preferred
2 clovegarlic cloves, peeled
1 tspkosher salt
1 tbspsherry vinegar

Garnish

2 hard-boiled eggs, chopped
4 ozjamón serrano, diced small

Instructions

Remove the cores from your tomatoes and cut each one into quarters. Don't worry about being precise — they're going in the blender anyway.
Break the bread into rough chunks and submerge in a bowl of cold water. Let it sit for 5 minutes until the bread is completely saturated and squishy.
⏱ 5 min
Lift the soaked bread from the water and squeeze it firmly in your hands to remove as much liquid as possible. You want it damp but not dripping.
Pulse the tomatoes, squeezed bread, garlic, and salt in your food processor until the mixture is completely smooth and no chunks remain. This takes about 2 minutes of steady processing.
Keep the processor running and pour the olive oil in a thin, steady stream through the feed tube. The mixture should become noticeably lighter and creamier as it emulsifies.
Add the sherry vinegar and pulse just a few times to blend it in. You want to preserve that silky texture you just created.
Push the entire mixture through a fine-mesh sieve using the back of a spoon, pressing the solids to extract every bit of liquid. This step gives you that signature smooth texture.
Cover and refrigerate until thoroughly chilled — at least 2 hours. The flavors will meld and deepen while it chills, and the consistency will become perfectly spoonable.
⏱ 2 hrs
Ladle into chilled bowls and arrange the chopped eggs and diced jamón on top. A final drizzle of good olive oil wouldn't hurt either.