Some recipes just make you wonder why you don’t make them more often.
I had heard about salmorejo before, but for whatever reason it kept getting pushed down my list. Now that I’ve finally made it, I get the hype. It’s creamy, refreshing, ridiculously simple, and exactly the kind of meal I want when it’s hot outside and the thought of turning on the stove sounds miserable.
If you’ve never had it, it’s similar to gazpacho, but thicker and creamier thanks to the bread blended right into it. Every spoonful is packed with sweet tomatoes, good quality olive oil and just enough sherry vinegar to brighten everything up. It somehow feels light and comforting at the same time.
This recipe also ended up becoming part of a little series I decided to throw together at the last minute. Since the FIFA World Cup is happening, I realized I already owned jerseys from a handful of the teams playing. Definitely not all of them (I wish), but enough to make a few recipes inspired by different cuisines throughout the tournament.
It’s not meant to be a complete World Cup food tour, more like me having fun with the jerseys I already have and using it as an excuse to cook dishes I’ve been wanting to make anyway.
Spain felt like the obvious place to start.
One of my favorite things about recipes like this is that they remind you how little you actually need to make something delicious. Tomatoes, bread, olive oil, garlic, salt, and sherry vinegar. That’s basically it. Nothing fancy or anything complicated just really good ingredients working together.
Traditionally, salmorejo is topped with chopped jamón and hard-boiled egg. I didn’t have jamón, so I used prosciutto instead, and honestly, it was still so good. Sometimes you work with what you already have, and that’s part of making cooking feel approachable instead of intimidating.
If you’re looking for something to make during a heat wave, save this one. You can prep it in minutes, let it chill in the fridge, and lunch is basically done. It’s one of those recipes that tastes like summer without requiring much effort at all which, if we’re being honest, is exactly the kind of cooking I’m into this time of year.
Full recipe below
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