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Salmorejo Recipes
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Recipe Name : Salmorejo
Country : United States
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Category : Home > Appetizers > Cold Appetizers
Chef : Michelle Southan
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2 slices (about 80g) white bread, crusts removed
1kg ripe tomatoes
2 garlic cloves
125ml (1/2 cup) extra virgin olive oil
2 tbs white wine vinegar
Salt & freshly ground black pepper
1 egg
Extra virgin olive oil, extra, to serve
1 slice prosciutto, finely chopped
Crusty bread, to serve

Place the bread in a bowl and cover with cold water. Set aside for 2 minutes or until soft. Use your hands to squeeze the bread to remove excess liquid.

Use a small sharp knife to cut a small cross in the base of each tomato. Place the tomatoes in a large heatproof bowl and cover with boiling water. Set aside for 5 minutes to lift the skin. Use a slotted spoon to remove the tomatoes from the water. Use your fingers to carefully remove the skin and discard. Cut the tomatoes in half crossways. Use a teaspoon to scoop out the seeds and discard.

Place the tomato, bread and garlic in the bowl of a food processor and process until well combined. With the motor running, gradually add the oil in a thin steady stream and process until smooth and creamy. Add the vinegar and process until well combined. Taste and season with salt and pepper. Transfer the salmorejo to a large bowl. Cover with plastic wrap and place in the fridge until required.

Place the egg in a small saucepan of cold water and bring to the boil over high heat. Reduce heat to medium and gently boil, uncovered, stirring occasionally, for 7 minutes. Drain and cool under cold running water. Peel and coarsely chop.

Ladle the salmorejo among serving bowls and drizzle with extra oil. Top with prosciutto and egg and serve with crusty bread, if desired.