Salmorejo
Rated 5.0 stars by 1 users
Category
Lunch
Servings
4
Prep Time
5 minutes
Cook Time
20 minutes
Salmorejo is Andalusian simplicity at its finest - a silky, cold tomato cream born in Córdoba. Ripe tomatoes blend with olive oil, garlic, and stale bread to create a texture so smooth it feels engineered. Lycopene-rich tomatoes meet antioxidant-packed olive oil for a bowl that’s naturally nourishing.
Traditionally topped with hard-boiled egg and Spanish Jabugo ham, we give it the SU FIRE twist. A handful ofSU FIRE NUTS adds bold crunch, sweetness, and protein. They contrast beautifully with the creamy base - or enjoy them on the side for an extra boost of fuel.
A dish that tastes clean, bright, and unbelievably satisfying.
Ingredients
Base
-
4 large tomatoes (approx. 1 kg)
-
200 g stale bread (3-4 days old works best)
-
2 garlic cloves
-
150 ml extra-virgin olive oil
-
Maldon sea salt
Garnish
-
40 g SU FIRE NUTS
-
Chopped hard-boiled egg
-
Chunks of Spanish Jabugo ham
-
Raisins or sultanas
Directions
Prep the Base
- Wash the tomatoes and remove the hard green stem. Chop into chunks.
- Slice the stale bread into large pieces and place in a bowl.
- Peel the garlic cloves and set aside.
Blend the Tomatoes
- Blend the tomatoes until fully liquid.
- Pour over the bread and let it soak for 10 minutes.
Build the Cream
- Return the soaked bread and tomatoes to the blender.
- Add the garlic and blend for 5 minutes until smooth - but not yet creamy.
Transform the Texture
- Add the olive oil and a pinch of Maldon salt.
- Blend for another 5 minutes.
- If it’s not silky yet, blend 5 minutes more.
- You’re looking for a velvety, spoon-coating cream.
Finish & Serve
- Pour the salmorejo into bowls.
- Top with chopped egg, Jabugo ham, and raisins.
- Crush SU FIRE NUTS by hand and scatter generously for a crunchy-creamy contrast.
- Serve chilled.
