Salmorejo is the essence of Mediterranean summer: a thick, velvety, and deeply nourishing cream. Unlike gazpacho, its texture is creamier thanks to the emulsion of extra virgin olive oil with bread and ripe tomato. It is an exceptional source of lycopene (an antioxidant) and healthy fats. By using Bonsalt instead of regular salt, we turn this traditional dish into a heart-healthy option, removing sodium and helping prevent fluid retention on hot days.
Estimated time: 15 minutes
Difficulty: ⭐
Servings: 4 people
Ingredients
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1 kg of ripe tomatoes (pear type)
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200g of Cordoban telera bread (or white bread with a firm crumb)
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100ml of extra virgin olive oil (EVOO)
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1 garlic clove (without the central germ so it is easier to digest)
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1 teaspoon of Bonsalt 0% Sodium Castello
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To serve: Chopped hard-boiled egg and serrano ham shavings
Nutritional Analysis and Total Macros
Understanding what we eat is vital. Here is the macronutrient breakdown per serving:
| Category | Nutrient / Component | Amount (per serving) | Benefit and Source |
| Macronutrients | Proteins | 4.2g | Cell repair |
| Healthy Fats | 22.5g | Cardiovascular health (EVOO) | |
| Carbohydrates | 31.0g | Quality energy (Bread and Tomato) | |
| Key Minerals | Potassium (Bonsalt) | 540mg | Muscle health and fluid balance control |
| Sodium (Bonsalt 0%) | 0.0mg | Blood pressure control | |
| Vitamins and Others | Lycopene | High | Powerful antioxidant (Tomato) |
| Total Calories | 345 kcal | A filling and refreshing dish |
Professional Step-by-Step Preparation
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Preparing the tomato: Wash the tomatoes and blend them. Pass them through a food mill or sieve if you prefer an extra-fine texture without skins or seeds.
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Soaking the bread: Cut the bread into pieces and add it to the tomato purée. Let it rest for about 5-10 minutes so the crumb softens completely with the tomato juice.
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Flavoring: Add the garlic clove and the teaspoon of Bonsalt.
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Technical emulsion: Blend the mixture at maximum speed. While blending, slowly drizzle in the extra virgin olive oil. This step is crucial to achieve a perfect emulsion and that signature thick, glossy texture.
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Chilling: Refrigerate for at least 2 hours. Salmorejo should be served very cold to appreciate all its nuances.
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Serving: Serve in individual bowls and garnish with the chopped hard-boiled egg and ham shavings.
Nutritionist's Tips
Salmorejo is a perfect ally for skin health thanks to its high content of vitamins and antioxidants. By using Bonsalt, we remove the sodium that often hides in cold soups, making it an ideal dish for people with hypertension. In addition, the extra potassium in Bonsalt helps compensate for mineral loss caused by the heat.
It is the perfect recipe to enjoy a traditional, fresh, and completely healthy flavor with your family or friends!
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