Salmorejo (Spanish Tomato Garlic Purée)

Salmorejo is a purée consisting of tomato and bread, originating from Córdoba, Spain. It is made from tomatoes, bread, oil and garlic.

Ingredients

• 1 pound (450 g) tomato
• 1–2 cloves of garlic
• 1 ounce (50 g) white bread
• 2 tbsp (30 ml) vinegar
• Olive oil
• Salt
• Serrano ham
• 2 hard-boiled eggs
• Fresh bread

Steps

1. Skin the tomatoes and remove their cores. If using canned whole tomatoes, add with their liquid.
2. Using a blender, liquefy the tomatoes and garlic and add the vinegar and salt.
3. Soak the bread in water until tender, then wring excess water out.
4. Add half of the bread and blend until smooth.
5. Continue adding bread and a little olive oil and blending until the soup has a smooth, creamy consistency.
6. Chill the purée and then serve in a shallow bowl, garnished with ham and egg and accompanied by fresh bread.

More recipes with tomatoes, garlic, bread, vinegar, ham or eggs

Adapted from “Salmorejo (Spanish Tomato Garlic Purée)” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.