Cost per serving $0.90 view details
- 1kg ripe tomatoes (the riper the best, much better if they're organic)
- 1 or 2 cloves garlic (add 1 if you're not a garlic lover and 2 if you fear some vampires to be hanging around...)
- 100g white bread crumb
- 30g vinegar (I use cider vinegar, be careful when adding, better start with 20 g)
- 150g virgin olive oil
- 1 tbsp good sea salt
- 1 hard-boiled egg
- 50g Serrano ham
- Use a food processor or sturdy blender for this. Start the processor or blender on medium speed and add the garlic, so that it gets finely minced.
- Add the tomatoes. If your machine is powerful enough, you won't need to previously scald, peel and deseed the tomatoes. The texture of a real salmorejo is silky smooth, without a hint of peel or seeds. You can choose to be a purist or not...
- Process the tomatoes to a very smooth puree.
- Add the salt, the bread and the vinegar and process until pureed.
- Start pouring the oil with the machine on, for the oil to emulsify with the veggies.
- Put in the fridge to chill thoroughly. I find that the flavour is best if you let the salmorejo stand overnight in the fridge.
- For serving garnish with hard-boiled egg and Serrano ham, both chopped in small pieces, added to each bowl at the time of serving.
Add Recipe to
Add the recipe to which day?
Adding to Planner
|Amount Per Serving||%DV|
|Serving Size 156g|
|Recipe makes 8 servings|
|Calories from Fat 178||73%|
|Total Fat 20.19g||25%|
|Saturated Fat 2.94g||12%|
|Trans Fat 0.0g|
|Total Carbs 13.7g||4%|
|Dietary Fiber 1.9g||6%|