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Salmorejo: The Spanish Refreshment You Need to Know

Name: Salmorejo: The Spanish Refreshment You Need to Know
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Brasileira
Ingredients: 600g ripe tomatoes; 150g of stale bread; 100ml of olive oil; 2 tablespoons sherry vinegar; Salt to taste; 1 ovo cozido (para guarnição); 50g of Iberian ham (for garnish)

Por

Master Receita Solta

Salmorejo: The Spanish Refreshment You Need to Know

Prep Time20 min

Cook Time30 min

Servings4 servings

DifficultyEASY

Calories380 kcal

Resumo para quem tem pressa

"Salmorejo is a velvety cold soup originating from Córdoba, Spain, made with very ripe tomatoes blended with stale bread, garlic, sherry vinegar, and emulsified extra virgin olive oil. It is worth preparing on hot days because it is a fresh, full-bodied meal finished with pieces of hard-boiled egg and dry-cured ham."

Salmorejo: The Spanish Refreshment You Need to Know

O Que Você Precisa Saber

- Choose very ripe, red, and fleshy tomatoes (such as pear or débora types) to provide vivid color and natural sweetness. - Let the stale bread absorb the juice of the blended tomatoes for a few minutes before emulsifying the olive oil. - Pour the olive oil in a steady stream with the blender running to create a thick, silky, and creamy emulsion.

Ingredients

Main Course

600g ripe tomatoes
150g of stale bread
100ml of olive oil
2 tablespoons sherry vinegar
Salt to taste
1 ovo cozido (para guarnição)
50g of Iberian ham (for garnish)

Instructions

Main Course

First, wash the tomatoes well and cut them in half.

In the blender, add the chopped tomatoes, bread, olive oil, vinegar, and salt.

Beat everything until you get a smooth and homogeneous cream.

Taste and adjust salt if necessary.

Leave the mixture in the refrigerator for at least 30 minutes before serving.

Meanwhile, prepare the boiled eggs and chop the ham.

When serving, place the salmorejo in bowls.

Decorate with pieces of hard-boiled egg and Iberian ham on top.

Equipe sua Cozinha

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Chef Tips

- Do not add water to the preparation; all the moisture of the cream must come exclusively from the pulp of fresh tomatoes. - Serve strictly well chilled, keeping the mixture in the refrigerator for at least 1 hour before bringing to the table. - Use extra virgin olive oil with a mild fruity flavor so that the oil does not make the cream excessively bitter.

Variations

- Salmorejo com beterraba: adicione meia beterraba cozida aos tomates para criar uma tonalidade púrpura marcante e notas terrosas. - Salmorejo de morango: substitua um terço dos tomates por morangos frescos maduros para uma versão frutada e refrescante. - Toque com atum e maçã: guarneça com lascas de atum em conserva de azeite e cubinhos de maçã verde ácida.

Substitutions

- Vinagre de jerez: utilize vinagre de vinho tinto de boa qualidade, vinagre de maçã suave ou suco de limão siciliano coado. - Pão amanhecido de casca dura: use pão italiano do dia anterior, baguete amanhecida ou pão de fermentação natural sem sementes. - Presunto ibérico: substitua por presunto tipo jamón serrano fatiado, presunto cru nacional ou cubinhos crocantes de bacon tostado.

How to Store

Store the salmorejo without the garnishes in a glass bottle or covered bowl in the refrigerator for up to 3 days. Mix vigorously with a wire whisk before serving to reincorporate any slight separation of the olive oil.

Can You Freeze It?

It is not recommended to freeze salmorejo, as the freezing process breaks the olive oil emulsion and alters the velvety texture of the blended bread. Always prepare for fresh and refrigerated consumption.

What to Serve With

Serve in deep bowls decorated with pieces of chopped boiled egg, thin slices of raw ham, and a drizzle of extra virgin olive oil on top. Serve with crispy croutons, raw vegetable sticks, or glasses of well-chilled dry white wine.

Frequently Asked Questions

Qual a diferença fundamental entre gazpacho e salmorejo?

O gazpacho leva pepino, pimentão e água resultando em uma sopa líquida para beber; o salmorejo leva apenas tomate, alho, muito pão e azeite, formando um creme denso para comer de colher.

Como tirar a pele e sementes dos tomates com facilidade?

Você pode bater os tomates inteiros maduros e passar a mistura por uma peneira fina antes de juntar o pão e o azeite, eliminando sementes e fibras.

The cream became too liquid, what can I do?

Add more soaked stale breadcrumbs and continue beating with olive oil until the desired firm and velvety consistency is reached.

Por que deve ser servido frio?

A baixa temperatura ressalta o frescor aromático dos tomates, reduz a adstringência do azeite e torna a textura cremosa muito mais agradável ao paladar.