Salmorejo

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Democracy Dies successful Darkness

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This is akin to gazpacho, but made creamy and thicker with cooked ovum yolks and day-old bread. It is inexpensive to marque yet refined -- and boasts a beauteous color.

Hojiblanca oregon arbequina olive lipid is recommended here; the erstwhile for its flimsy sweetness, and the second for its fruity flavor.

For striking colour and flavor, adhd a beet; spot the VARIATION, below.

Arbequina olive lipid tin beryllium recovered astatine well-stocked supermarkets, specialty stores oregon online.

Ingredients

measuring cup

Servings: 4 (makes 4 3/4 cups)

5 1/4 ounces crustless day-old breadstuff oregon steadfast bread
2 hard-cooked eggs, yolks and whites separated
2 1/2 pounds peeled, seeded tomatoes (see NOTE)
1 cupful extra-virgin olive oil, preferably hojiblanca oregon arbequina olive assortment (see headnote)
2 tablespoons to 2 1/2 tablespoons Jimenez oregon good-quality Spanish sherry vinegar
2 to 3 cloves garlic, chopped
1/2 spoon finesalt, positive much arsenic needed
3 1/2 ounces minced Iberian oregon cured ham, for garnish

Nutritional Facts

Per serving

Calories
786
Fat
66 g
Saturated Fat
11 g
Carbohydrates
39 g
Sodium
954 mg
Cholesterol
114 mg
Protein
13 g
Fiber
4 g
Sugar
7 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From Madrid cook Gabriela Llamas, writer of “Let’s Cook Spanish, a Family Cookbook: Vamos a Cocinar Español," (Quarry Books, 2016).

Tested by Kari Heebink.

Published August 13, 2016

Updated March 15, 2026