TOKYO | WASHOKU @ LIVING renewal in progress !!!

Blazing sun, fruit of summer – the tomato.

Salmorejo“, a classic soup puree consisting of tomato and bread, originating from Cordoba in Andalucia, south of Spain. Vegetables and food which cools the body – the tomato being one of them. Since ripe tomatoes are always in stock, I’ve made this Salmorejo which is made from tomatoes, bread and garlic, similar to a gazpacho which can be used it for both sauces and bread spreadings.



Salmorejo | サルモレホ

Cuisine: SpanishDifficulty: Easy


Prep time


Cooking timeminutes



  • Soak the tomato in boiling hot water to remove the skin and extract the seeds. Remove the seeds from the bell peppers. Soak the bread in 20cc of water to soften. | トマトは湯むきして種を取る。ピーマンはヘタと種を除く。パンは20ccの水に浸してふやかしておく。
  • Blend all ingredients, tomato, green pepper, garlic, break, mustard seeds, sherry vinegar, olive oil in a food processor or blender for 3 minutes to produce an airy puree mixture. Add salt and vinegar to you liking. Chill and store in the refrigerator before use. トマト、ピーマン、ニンニク、パン、粒マスタード、シェリービネガー、オリーブオイル、塩、胡椒を全てミキサーにかけて約3分、かく拌する。一晩冷蔵庫で寝かす。


  • Salmorejo | サルモレホ
    Salmorejo is a classic soup, purée consisting of tomato and bread, originating from Cordoba in Andalucia, south Spain. It is made from tomatoes, bread, oil and garlic. Similar but a cousin, to a gazpacho.
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