Tuesday, 31 May 2011

Salmorejo – my Sevillan discovery

Have just returned from a rather fabulous two week holiday during which we spent the first week touring Andalucia.  To say i was excited about this is a bit of an understatement .  Sun, sea, sangria and of course....tapas!  While I was concerned that my inability to share food on a normal basis would prove a bit of a barrier to me appreciating the full tapas experience, I needn’t have been.  The chance to try so many delicious and interesting dishes, even if only a small plate shared between friends, was too strong to resist. 

First stop Seville, where on arrival we feasted on a light lunch of chorizo and jamon and cheese bocqadillas, accompanied by garlic potatoes and the most pungent yet tasty goats cheese on crispy toasts.  Other tapas delights in Seville included baked goats cheese served with apple, strawberries and balsamic, bowls of delicious olives, juicy argentinian grilled beef, barbeques pork steak, and cheese and spinach croquettes.  But the dish of the city was without a doubt the most amazing Salmorejo: a chilled blended tomato and bread soup, served with crumbled boiled egg and jamon. Absolutely delicious.  The sweet juicy tomatoes and the fresh olive oil taste was perfect on a hot humid evening.  This is definitely on top of my must recreate list!

Taken from BBC - mine will have no tuna!!

Here is BBC food’s take on the recipe which I will no doubt soon try – though without a doubt minus the tuna! 


  • 8 ripe tomatoes
  • 1 green pepper
  • 3 garlic cloves
  • 2 slices of bread
  • olive oil, about 125 ml
  • white wine vinegar or apple cider vinegar

To finish:
  • chopped hard-boiled eggs
  • flakes of tuna
  • chopped fresh onion
  • chunks of serrano ham
  • chopped green pepper
  1. Chop the tomatoes, green pepper, and garlic coarsely. Put in a mixer adding the bread soaked in a bit of water, part of the olive oil and salt to taste. Pulse through. Add some water just to reach a creamy texture. At the end add the vinegar and mix again. Check the seasoning, adding more salt or vinegar and maybe more oil if necessary.
  2. Serve drizzled with extra virgin olive oil and the guarniciones: chopped fresh onion and green pepper, crumbled hard boiled egg, flakes of tuna or small chunks of jamon Serrano.
Try it on a hot summers day with fresh crust bread for dipping – you will not be disappointed!