Salmorejo, a gazpacho-style dip, is of the most popular dishes on our Spanish Andalucian Tapas class. It's a simple puree of tomato, peppers, garlic, and herbs. The magic ingredient: a bit of bread to thicken things up. This is a light, refreshing dip for a warm spring or summer day, perfect for parties and can be personalised with various toppings such as hard-boiled eggs, diced cucumbers, peppers and chilies.
Andalucian Gazpacho-style Dip
Dietary: Vegan Option
Makes: A large bowl of Salmorejo, plenty for a tapas party - halve the recipe if you are making it for fewer people.
- 500g tomatoes, cored
- 1/2 green pepper, deseeded and roughly chopped
- 1/2 red pepper, deseeded and roughly chopped
- 1 clove garlic, chopped
- 150g white bread
- 75ml extra virgin olive oil
- 50ml sherry vinegar
- 2 tbsp tomato puree
- 1 tsp paprika
- 1 tbsp soft brown sugar
- salt and pepper
- Chopped hard-boiled eggs (optional)
- Peeled and finely chopped cucumber
- Finely chopped red peppers or chillies
- Fresh flat leaf parsley
- Soak the bread in water, leave for 10 minutes and then squeeze dry. Place the garlic and peppers in a large blender or food processor and puree until smooth (we use our Froothie Optimum 9400 power blender). Add the tomatoes and blend again.
- Add the damp bread bit by bit, mixing well in between each bit, then add the oil and sherry vinegar, tomato puree, paprika and sugar and blend again.
- Season to taste.
- Top with your choice of topping. Traditional ones include chopped hard boiled eggs, diced cucumber, red pepper and chilli.
- The tomato puree in the recipe is added to compensate for the colour and flavour of English tomatoes! If you are using ripe, tasty tomatoes you may wish to leave out this ingredient.
- You'll typically find salmorejo in Andalucian bars in small dishes served with “Picos” (small bread sticks). Also give it a try with our spicy Patatas Bravas!