Salmorejo
Recipe
GRANADA COOKING EXPERIENCE
SALMOREJO
Salmorejo is one of the most iconic dishes from southern Spain. Creamy, refreshing, and full of flavor, it’s a simple recipe that shows how humble ingredients can create something truly special. Salmorejo is a dish that really depends on the quality of its ingredients. If the tomatoes are good, success is guaranteed.
Ingredients
step by step
Before you begin, it’s important to have all the ingredients ready and properly prepared.
Salmorejo is made by blending all the ingredients with a blender. You can add them all at once and blend, but we’ll divide the process into three stages so we can taste each one and help our palate achieve the perfect salmorejo.
Blend the tomatoes (peeled tomatoes), bell pepper, garlic, and salt. It’s time to taste it. This is up to each cook. Add as much garlic and salt as you like. Gradually add more salt and garlic until the flavor is just right for you. Salmorejo is a very flexible recipe; the exact quantities vary, and everyone makes it differently at home.
To the previous mixture of tomato, garlic, green pepper, and salt,
add vinegar and breadcrumbs soaked in water, then blend again. Time to taste it once more. Now there are two factors we need to fine-tune: the amount of vinegar and the texture we want for our salmorejo. The more bread you add, the thicker the texture will be, but it will take away from the tomato flavor.
Slowly pour the oil into the bowl containing all the blended ingredients and blend again, as if you were making an emulsion.
Give it a taste. Sometimes a little oil is enough (you don’t need to use the entire 100 ml). Add it gradually and taste as you go.
We eat salmorejo cold. We also usually add small pieces of hard-boiled egg and diced Iberian ham, and I like to drizzle a little oil on top right before serving each portion.
I hope you like this recipe. It’s the one we’ve always made at home.