How to make vegan salmorejo (Easy 10 min cold soup recipe)

bread

🥗Healthier: whole grain bread

💰Cheaper: stale bread

Whole grain adds fiber while stale bread reduces waste.

olive oil

🥗Healthier: avocado oil

💰Cheaper: sunflower oil

Avocado oil has a higher smoke point and is healthier.

vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar offers additional health benefits.

fresh basil

🥗Healthier: dried basil

💰Cheaper: spinach

Dried basil is more shelf-stable and spinach adds nutrients.

Add the quartered tomatoes, minced garlic, olive oil, and sherry vinegar to a blender or food processor and blend on a high setting for 3-4 minutes or until you get a smooth texture. Season to taste.

Slowly add breadcrumbs to achieve the desired texture. Season to taste with salt.

Run the salmorejo mixture through a sieve to remove the pulp and grit. Use a small wooden spoon or pestle to help run the soup through the sieve. Optionally, you can blend again for a super silky smooth texture.

Salmorejo is best served chilled so refrigerate for at least 30 minutes to 1 hour before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens