Salmorejo — Ad-Free Recipe, Ingredients First

Stream the olive oil in slowly while the blender runs, so it emulsifies and turns the puree pink and thick rather than watery.

The Ingredients — and where to get them

Cook for 4 servings

Ripe tomatoes

2 lb

Local / market

Stale bread

5 oz

Local / market

Garlic

1 clove

Source it →

Olive oil

1/2 cup

Source it →

Sherry vinegar

1 tbsp

Local / market

Jamon serrano

2 oz

Local / market

Hard-boiled eggs

Source it →

Salt

1 tsp

Local / market

The Rundown

Greedometer ●●●●● Barely a splurge

A light hand — your arteries say thanks. · plan ahead — needs marinating, soaking, or resting time

EffortSome doing

Cook it with

No-cook

The Method

Blend the tomatoes smooth, then add torn bread and garlic and let it soak.10 min
Blend again with vinegar and salt until fully smooth.3 min
Stream in the olive oil slowly while blending until thick and pink.3 min
Chill in the fridge for at least two hours.2 hr
Serve topped with chopped jamon and grated egg and a drizzle of oil.3 min

The Toolkit

Blender · Fine sieve · Chilled bowls

Straight Answers

Can you make Salmorejo in an air fryer? — Not needed

No cooking needed here — this one comes together without heat, so the air fryer sits it out.

Can you freeze Salmorejo? — Yes

Yes — it freezes well. Cool it fully, portion into airtight containers, and it keeps a few months; thaw in the fridge and reheat gently.

Can you make Salmorejo ahead of time? — Yes

Yes — it holds well and often tastes better the next day. Make it ahead and reheat gently before serving.

Is Salmorejo gluten-free? — Not as written

Not as written — it contains gluten. Make it gluten-free: swap in gluten-free versions of the wheat items (check the other labels too).

Is Salmorejo vegan? — Vegetarian, not vegan

It’s vegetarian but not vegan as written — it has egg. Make it vegan: a flax or aquafaba egg for the egg.

Community Notes

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© 2026 5best2buy.com · Recipe No.1203

Salmorejo, and where to source it