Salmorejo
- Good Food team
Save recipe
Serves 4
Easy
Prep: 15 mins
plus chilling
A star rating of 4.3 out of 5.4 ratingsRate
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This Andalucian chilled soup is a refreshing Spanish classic - ready in 15 minutes, no cooking required
Freezable (without toppings)
Healthy
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Ingredients
Nutrition
Units:
MetricUS
-
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
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Nutrition: per serving
- kcal236
- fat20g
- saturates3g
- carbs12g
- sugars7g
- fibre4g
- protein3g
- salt0.2g
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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
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A star rating of 4.3 out of 5.4 ratings
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