I remember the first time I tasted Salmorejo when I first arrived in southern Spain – as a tapa in Neptuno Beach Club, Mojacar Playa. The intense tomato taste just blew me away. This is a classical dish from Cordoba but it is widely served in Almeria Province and is considered ‘an Andalucian classic’.
Personally I prefer it to the much adored Gazpacho and I would certainly offer this tapa in competition to any Gazpacho I have ever tasted. My preference is for Salmorejo to be thin rather than thick. The thinner version gives it a more refined feel, and smoother taste, very up-market! This is a great dish to serve to guests at a dinner party, and served in Martini cocktail glasses it just looks stunning too.
The Photo: This Salmorejo was prepared by a traditional Spanish chef, Pepe Ramos was slightly thicker than to my liking. Notice the use of a quail egg on the side to garnish. Also, a pinch of flat leave parsley gives it a colourful look.
It is usually served with Serrano ham and chopped eggs but I have seen a wide variety of different ways to serve it and restaurants are now competing in how best to present this dish…with garlic cream foam, with anchovies or with the classic ham and eggs. Don’t forget in Spain we use quails eggs, as they are so readily available and inexpensive.
Additional Kitchen Equipment
You also need a food processor or a processor stick (I prefer to use a magi-mix processor as I can just leave it to run for however long it requires and get on with other things. Also, because I prefer this dish thinner, I don’t have to stand over the machine to monitor the consistency).
Tip: Pour the Salmorejo mixture into a bowl and chill in the fridge for about 2 to 3 hours. An interesting tasting tip is to try a spoon of salmorejo before you place it in the fridge. Usually you can taste the oil – then after the chilling process you will taste a much more refined dish where the oil has taken time to blend.
To serve: Pour into soup bowls or in my case a Martini Cocktail glass and garnish with finely chopped eggs and Serrano ham.
The skinning planning process takes place even before you reach the kitchen! Whilst at the market choose ripe tomatoes, not those that need to ripen, and not those that are overly squashy. The idea here is, depending upon their use in whichever recipe, to use ripe tomatoes whereby the skins will peel off easily, but the tomato can remain firm.
For a salsa the firmer the better but for a Salmorejo then the firmness of the tomato is less important.
Go to Top of Salmorejo recipe
For US & Canada citizens: You can now directly order the Best Spanish Food, wine and much more online:
Jump into Steve's Food Blog which is all about great Spanish Food and Gastronomy articles. Join in and have YOUR Say!
Check out the best Spanish recipes, from Steve's collection, gathered during his foodie photo shooting tours throughout the Almeria Province! A tough job, but someone has to do it...
Meet Steve Homer personally! Take action and give yourself a treat.
Under the brand of Sabor de Almeria Sabor de Almeria, Steve hosts guided culinary and gastronomy trips throughout Almeria Province including:
And so much more!