Salmorejo Dip Recipe

By
Joshua Bousel
a photo of Joshua Bousel, a Contributing Writer at Serious Eats
Joshua Bousel
Joshua Bousel is a Serious Eats old-timer, having started sharing his passion for grilling and barbecue recipes on the site back in 2008. He continues to develop grilling and barbecue recipes on his own site, The Meatwave, out of his home base of Durham, North Carolina.
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Updated August 30, 2018
20130611-255618-salmorejo.jpg
Photographs: Joshua Bousel

Salmorejo is cold tomato soup from Córdoba, Spain that can easily be thickened into a great, refreshing dip.

Recipe Details

Salmorejo Dip Recipe

Active 15 mins
Total 30 mins
Makes 3 cups

Ingredients

  • 4 cups packed torn rustic white bread, preferably day-old and slightly stale
  • 4 cups warm water
  • 1 pound roma tomatoes, peeled, halved, and seeded
  • 1 medium garlic clove, peeled
  • 1/3 cup extra virgin olive oil
  • 2 tablespoons Sherry vinegar
  • Kosher salt and freshly ground black pepper
  • 1 hard-boiled egg, coarsely chopped
  • 2-3 slices thinly sliced Ibérico or Serrano ham, finely diced

Directions

  1. Place bread in a medium bowl and cover with warm water. Let sit for 15 minutes, then drain and squeeze bread of excess liquid.

  2. Place bread, tomatoes, garlic, oil, and vinegar in the workbowl of a food processor fitted with a steel blade. Process until smooth, stopping to scrape down sides of bowl as necessary. Season with salt and pepper to taste.

  3. Transfer dip to a container, cover, and place in refrigerator until chilled, about 1 hour. Transfer to serving dish, top with hard-boiled egg and ham. Serve with toasted bread.

Special equipment

Food processor

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