Apple Salmorejo

by Daniel Tangerner

Salmorejo is a cold soup typical of the area of Cordoba, in Andalusia, ideal for summer. The original recipe includes tomato, bread, olive oil, garlic and salt, but today we want to propose a more fruity version, based on apple! Here is how to prepare your salmorejo of apple in a few simple steps.


4 ripe pear tomatoes
2 apples
A clove of garlic
100 ml of extra virgin olive oil
5 ml apple vinegar


Wash the apples and cut them into pieces. Peel the garlic clove. Put the tomatoes, apples and garlic in a food processor (you can also use an immersion blender). Give a first mash, then add salt and vinegar. Mix again, dripping the oil flush. You will get a creamy mash.

If you use an immersion blender, crush the ingredients for 20 minutes to make the oil emulsify and remove the tomato skins from the puree.

Leave the salmorejo in the fridge for at least a couple of hours before serving. To give it an extra touch, add a boiled egg cut into strips, cubes of browned ham or chopped chives to the soup.

Here are some wine recomendations:

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