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Refreshing Salmorejo

Recipe by Agnès Marí

I have just recently learnt how to prepare this recipe, but I love it so much I have done it often this past month because it is delicious, healthy and very refreshing. It brings me back to my roots, my grandfather was from Andalucia, however it was my friend Mapi from Valencia who taught me how to prepare Salmorejo when she came to see me in Ibiza during the summer holidays.


salmorejoc Salmorejo

Preparation time: 15 minutes
Cooling time: 1 hour

8 very ripe and very red tomatoes

1 clove of garlic

2 slices of bread

1 small cup of olive oil

A pinch of salt

1 tablespoon of vinegar

1 egg

Serrano Ham


Wash the tomatoes thoroughly and peel them with a knife. If they are ripe, they are easier to peel. If you prefer to scald them in boiling water for about 30 seconds, the skin will come off very easily.

Chop the tomatoes and the garlic. I add half a clove of garlic per person but I think this is very personal choice because the garlic has a strong flavour. Add more for a more garlicky taste if desired, but be careful not to overdo it.

Break the bread into small chunks. If the crust is hard, soak it in water before blending it.

Mix the chopped tomatoes, the garlic, the bread and add salt and vinegar.

Blend and add the olive oil little by little. Or stop the blender, add a bit of olive oil and continue blending. Repeat a few times.

While it is cooling down on the fridge, prepare the hard boiled egg and the Serrano ham to serve the salmorejo with.

Boil the egg, let it cool down and peel it.

Cut the Serrano Ham in small chunks.

Serve the Salmorejo cold in individual bowls, grate the hard boiled egg on top of it and add the Serrano chunks.

Enjoy this refreshing dish perfect for summertime.

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