Salmorejo
★★★★★ Rating

Salmorejo

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 of SU 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.

FEEDS:
4
TAKES:
25 minutes

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
Ingredients image

Method

Prep the Base
  1. Wash the tomatoes and remove the hard green stem. Chop into chunks.
  2. Slice the stale bread into large pieces and place in a bowl.
  3. Peel the garlic cloves and set aside.
Blend the Tomatoes
  1. Blend the tomatoes until fully liquid.
  2. Pour over the bread and let it soak for 10 minutes.
Build the Cream
  1. Return the soaked bread and tomatoes to the blender.
  2. Add the garlic and blend for 5 minutes until smooth - but not yet creamy.
Transform the Texture
  1. Add the olive oil and a pinch of Maldon salt.
  2. Blend for another 5 minutes.
  3. If it’s not silky yet, blend 5 minutes more.
  4. You’re looking for a velvety, spoon-coating cream.
Finish & Serve
  1. Pour the salmorejo into bowls.
  2. Top with chopped egg, Jabugo ham, and raisins.
  3. Crush SU FIRE NUTS by hand and scatter generously for a crunchy-creamy contrast.
  4. Serve chilled.