Salmorejo
Chilled Spanish tomato and bread soup, blended smooth with olive oil and traditionally topped with egg and cured pork.
ger additional
Time—
Yield1 portions
Energy435 kcal
Components3
Ingredients
- Blend Salmorejo Base
- 6tomato (small (80g))≈ 480 g tomato
- 1SliceWhite Loaf (Slice)
- 1clovegarlic
- 8gvinegar, red wine
- 0.125tspsalt
- Emulsify With Olive Oil
- 15mloil, olive, regular
- Finish Salmorejo
- 1Hard Boiled Eggsliced
- 10gpancettafried until it renders
Instructions
Process
- Add the first batch of ingredients to a blender, blend until smooth
- Drizzle in the oil and continue to blend until it emulsifies
- Chill for at least 30 minutes
- Fry the pancetta until it renders, top with the pancetta and sliced egg
Nutrition details
Show full nutrition and cost table
| Nutrition | Per portion | Batch total |
|---|---|---|
| Calories | 435 | 435 |
| Protein | 16.2 | 16.2 |
| Carbohydrates | 38.0 | 38.0 |
| Total Sugars | 14.9 | 14.9 |
| Free Sugars | 0.4 | 0.4 |
| Fat | 22.9 | 22.9 |
| Saturated Fat | 4.4 | 4.4 |
| Fibre | 6.1 | 6.1 |
| Alcohol | 0.0 | 0.0 |
| Salt | 1.8 | 1.8 |
| Iron | 2.81 | 2.81 |
| Calcium | 110 | 110 |
| Vitamin B12 | 1.63 | 1.63 |
| Omega 3 | 0 | 0 |
| Magnesium | 46.2 | 46.2 |
| Potassium | 1160 | 1160 |
| Caffeine | 0 | 0 |
| Cost | £1.61 | £1.61 |
Component details (3)
Aggregated amounts used by this recipe.
- White Loaf (Slice) — Amount required: 1 batch
- White Loaf — Amount required: 50 g
- Hard Boiled Egg — Amount required: 1 batch