The creamiest Salmorejo

Salmorejo is the new gazpacho. I just spent a weekend in Mardid, and I discover one more plate form the Spanish cuisine that impress me so much. This Andalucian chilled soup is a refreshing Spanish classic – ready in 15 minutes. If you want to check the recipe of the gazpacho you can find it here.

Ingredients for Salmorejo

2 garlic cloves
5 Tomatoes
Old bread or bread crumbs
Olive oil
White vinegar
Onion (optional)
Vegan egg (optional)
Vegan Ham

Let’s make it.
Soak the bread in a shallow dish of water for 30 secs on each side. Whizz together the soaked bread, tomatoes, green pepper, garlic and olive oil in a food processor. Add 2 tbsp cider vinegar, a large pinch of salt and 100ml water, then mix again to a smooth soup consistency, adding a little more water if it is too thick. Add the olive oil little by little and keep blending until the soup changes color into a bright orange.

Chill for 30 minutes and then strain it from the tomato skins and bread crumbs. Serve in a bowl topped with Vegan egg and vegan ham, I just used chopped onion and a splash of olive oil. The best for summer.

Let me know if you enjoy this salmorejo and and if you want to see more Spanish recipes, I have already a few in mind for the future. Stay tuned for more recipes. 

As usual, you can share your result with us by tagging tag @veganjunkiesclub or with the #veganjunkiesrecipes. Or leave a comment below. If you are interested in more recipes check our apposite section.

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