Salmorejo (Spanish Soup) and Anchovy Recipe with Toast

day-old bread

🥗Healthier: whole grain bread

💰Cheaper: fresh bread with a bit of drying

Whole grain bread adds fiber while fresh bread can be a cost-effective alternative.

sherry vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white wine vinegar

Apple cider vinegar is a healthier option with a similar acidity.

cured ham

🥗Healthier: smoked turkey

💰Cheaper: bacon

Smoked turkey provides a leaner protein option, while bacon is often more affordable.

extra virgin olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is a healthy alternative, while canola oil can be more budget-friendly.

Tear up the bread and soak in vinegar for 5 minutes, or until soft.

Add the soft bread and tomatoes to a food processor and mix until smooth.

Add 1 tin of anchovy fillets (drained), garlic, and salt and mix again until smooth.

With the mixer running, slowly add the olive oil and mix until combined.

Cover and refrigerate for at least 2 hours.

Blacken peppers under the grill, then seal in a food bag to steam until cool.

Once cool, rub or peel off the skin from the peppers, de-seed, and cut into wide strips.

Lightly toast the baguette on both sides and spread a spoonful of salmorejo onto the toast, followed by a slice of pepper and a marinated anchovy.

Pour the salmorejo into small bowls and garnish with diced eggs, small pieces of Iberico ham, two anchovy fillets and a drizzle of olive oil. Serve with the toast.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens