Salmorejo

Name: Salmorejo
Prep time: 10 min
Total time: 10 min
Yield: 1100 ml
Cuisine: Mediterranean
Ingredients: 750 g Tomato; 30 g Shallot; 100 g Piquillo; 5 g Garlic; 150 g Cucumber; 50 g Egg; 75 g Bread; 15 ml Sherry Vinegar; 50 ml Olive Oil; 3 g Salt; 0.5 g Pepper

Independent adaptation of a publicly published Ángel Zapata Martín recipe. Not affiliated with, sponsored by, or endorsed by Ángel Zapata Martín.

Salmorejo from a starred kitchen.

Ratio

Sherry Vinegar 15 mlOlive Oil 50 ml

Ingredients

Tomato — 750 g
Shallot — 30 g
Piquillo — 100 g
Garlic — 5 g
Cucumber — 150 g
Egg — 50 g
Bread — 75 g
Sherry Vinegar — 15 ml
Olive Oil — 50 ml
Salt — 3 g
Pepper — 0.5 g

Method

This sauce needs a blender — the jar is for storing it, not making it.
Combine measured ingredients and blend until smooth.
Taste and adjust salt and acid.

Provenance

Ángel Zapata Martín works in Spanish tapas / Catalan at Barrafina; credentials include Michelin 1* (Barrafina, executive chef).

Adapted from a Ángel Zapata Martín recipe (Ángel Zapata Martín / Great British Chefs (esqueixada page)).

FAQ

Can this go in a shake jar?

No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces.

What do the quantities mean?

Amounts in the ingredient list are from the published source, converted to ml and grams where the ingredient allows. On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Ángel Zapata Martín / Great British Chefs (esqueixada page) (published as “Salmorejo”). Full citation lives in Provenance.