Mobile-nav
Menu
Bbc-logo Starburst Visit Homepage >

Salmorejo

Contains pork – recipe is for non-Muslims only
This Andalucian chilled soup is a refreshing Spanish classic - ready in 15 minutes, no cooking required

  • Prep: 15 mins
    plus chilling
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 236
  • Carbohydrates 12
  • Saturated Fat 3
  • Sugar 7
  • Protein 3
  • Fat 20
  • Fibre 4
  • Salt 0.2

Nutrition per serving

  • Calories 236
  • Carbohydrates 12
  • Saturated Fat 3
  • Sugar 7
  • Protein 3
  • Fat 20
  • Fibre 4
  • Salt 0.2

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
  • 1 boiled egg, finely chopped
  • ½ red onion, finely chopped
  • 50g Serrano ham, chopped
  • ½ green pepper, finely sliced

Method

  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.

  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.