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Salmorejo

Salmorejo

A star rating of 4 out of 5.3 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • plus chilling
  • Easy
  • Serves 4

This Andalucian chilled soup is a refreshing Spanish classic - ready in 15 minutes, no cooking required

  • Freezable (without toppings)
  • Healthy
Nutrition: per serving
NutrientUnit
kcal236
fat20g
saturates3g
carbs12g
sugars7g
fibre4g
protein3g
salt0.2g
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Ingredients

  • 2 slices white bread
  • 8 large ripe tomatoes , roughly chopped
  • 1 green pepper , deseeded and roughly chopped
  • 3 garlic cloves , roughly chopped
  • 75ml extra virgin olive oil , plus extra for drizzling
  • 2-3 tbsp cider vinegar

To serve

  • 1 boiled egg , finely chopped

To serve

  • ½ red onion , finely chopped

To serve

  • 50g Serrano ham , chopped

To serve

  • ½ green pepper , finely sliced

Method

  • STEP 1

    Soak the bread in a shallow dish of water for 30 secs on each side. Whizz together the soaked bread, tomatoes, green pepper, garlic and olive oil in a food processor. Add 2 tbsp cider vinegar, a large pinch of salt and 100ml water, then mix again to a smooth soup consistency, adding a little more water if it is too thick. Check the seasoning and add more salt, vinegar or olive oil to taste.

  • STEP 2

    Chill the soup for at least 1 hr, then drizzle with extra virgin olive oil and sprinkle with black pepper. Top with the egg, onion, ham and green pepper.

Recipe from Good Food magazine, August 2014

Goes well with

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Overall rating

A star rating of 4 out of 5.3 ratings
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