Have tomatoes? Perhaps cucumber too? Salmorejo is a traditional Spanish recipe that is delicious, full of nutrients, and quick and easy to make.
Salmorejo is a traditional peasant dish that has now become famous and is seen as a delicacy. The dish originates from Andalucia in southern Spain.
For an allotmenter, the modern elevated status of the dish is appropriate. The two main ingredients of the dish are ripe tomatoes and cucumbers, two of the most tricky vegetables to grow, especially so if you do not have a greenhouse.
But is it worth it? Quite simply, yes. This dish has a ‘kick’ of nutrients for the taste buds, and is a glorious way of celebrating the end of summer with a vitamin rich cocktail.
Salmorejo should be served at ambient / room temperature. If served chilled, you may not enjoy the flavours to the full. The recipe for Gazpacho is almost identical – simply leave out the bread.
- 1 small cucumber or 1/2 a big cucumber
- 1 kg of tomatoes
- 1 big clove of garlic, or two small cloves
- 1/2 a baguette / french stick (approximately 100 grams)
- Salt (to taste)
- Olive oil (20 grams)
- A small splash of vinegar (balsamic)(5 grams)
How To Make Salmorejo
This is a one pot recipe. Simply dice everything up small and then blend everything together.
The dish is traditionally made with old (hard / stale) bread, mainly because the dish is an excellent way of using up bread no longer enjoyable to eat fresh.
If you prefer not to eat the skin of tomatoes, simply immerse the tomatoes for 30 seconds in hot or boiling water. Immediately rinse under cold water, and the skin should be easy to peel off.
There is a Spanish custom not to eat the dish with a spoon. Instead, salmorejo is eaten by dipping crusty bread into it to absorb the soup.
For more recipes, you may like to see this article on ‘Allotment Recipe Books‘.