Steffen’s Salmorejo

BY Sundrop Farms
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Having already shared Reinier’s recipe for delicious gazpacho, we thought it was only fair that we asked a another member of the Sundrop team for a Salmorejo recipe, also known to some as gazpacho’s creamier cousin. Superstar grower Steffen came up with this simple and quick recipe, which makes a lovely change from all that heavy Christmas food!

This recipe works best if you are using top quality tomatoes, so of course, we use our own Sundrop tomatoes!


  • 8 medium Sundrop tomatoes
  • 1 baguette
  • 1 cup of extra virgin olive oil
  • 1 or 2 cloves of garlic (depending on how much you love garlic…)
  • A splash of sherry vinegar (red wine vinegar can be substituted!)
  • Salt
  • Pepper
  • Serrano ham or prosciutto (optional)
  • 1 boiled egg (also optional)


Add the tomatoes to a pot of boiling hot water for 30-60 seconds.
Remove immediately and place in cold water. You will notice the skin peels right off!

Blend the tomato cores and garlic together until the tomatoes are completely broken down.
Now time to add the bread and let it soak in the tomato juice for 5 minutes.
Add vinegar and salt and the oil, little by little, and blend.

Refrigerate for 4 hours.
Garnish with a chopped boiled egg and the ham or prosciutto, and serve!
Much better than gazpacho; Happy Christmas everyone!

final doup



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