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.
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|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%|