Salmorejo
This Spanish pork builds ripe tomatoes, stale white bread and serrano ham into a hearty meal you can have ready in about 60 minutes. Below: the ingredients split into pantry staples and a quick shopping list, a built-in serving scaler, and the method in 6 steps.
You'll mainly reach for saucepan and blender. At easy difficulty across 6 steps, it's a good one for a busy evening.
What you'll need
Shopping list (3)
Pantry staples (you likely have these)
🔁 Unit converter
How to make it
- Hard-boil the eggs by simmering for 9 to 10 minutes until the yolks are fully set, then cool, peel, and chop them for garnish, keeping them refrigerated until serving.
- Roughly chop the tomatoes and blend them to a smooth puree, then pass through a sieve if you want a silkier soup free of skins and seeds.
- Tear the crustless stale bread into the tomato puree and let it soak for about 10 minutes until soft, then add the garlic, vinegar, and a generous pinch of salt.
- Blend the mixture again until completely smooth, then with the motor running drizzle in the olive oil in a steady stream so the salmorejo emulsifies into a thick, creamy, pale-orange cream.
- Taste and adjust the salt and vinegar, then chill the salmorejo in the refrigerator for at least 2 hours so it firms up and the flavours meld.
- Serve cold in shallow bowls, topped with the chopped hard-boiled egg, slivers of serrano ham, and a final swirl of olive oil over the surface.
You'll use: Saucepan · Blender
Ingredient substitutions
- Eggs
- ¼ cup unsweetened applesauce (baking) · 1 tbsp ground flax + 3 tbsp water per egg
What to serve with Salmorejo
- Seafood fideuà Seafood
- Spanish Tortilla Vegetarian
- Roast fennel and aubergine paella Vegan
- Migas Miscellaneous
Tips & common questions
How long does Salmorejo take to make?
About 60 minutes from start to finish — an estimate based on the 6 steps and 8 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of eggs?
Try ¼ cup unsweetened applesauce (baking). See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Salmorejo is an original Spanish recipe developed in-house by Consomee. Photo: Salmorejo - Barajas.JPG by Tamorlan, CC BY-SA 3.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure on top — how we source recipes.