"How do you like this eye bird's view of my fresh Salmorejo? I think I had to post this recipe again because it's so delicious and necessary for these crazy hot days and also because now that my dad is visiting me I'll beed to buy tons of tomatoes because it's also his favorite summer food."
-- @datesandavocados

Recipe Intro From datesandavocados

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  • Recipe Card
Serves or Makes: 4

Recipe Card


  • 4 cups heirloom tomatoes, chopped
  • 1/4 cup extra virgin olive oil
  • 2 teaspoons apple cider vinegar
  • 1/4 teaspoon minced garlic
  • 1/2 teaspoon Pink Himalayan salt
  • 1/4 teaspoon fresh ground black pepper
  • 4 slices of day-old bread (I used buckwheat sourdough)


  • Step 1

    Soak the bread in water for 10 min and then squeeze the excess of liquid (you can add more bread at the end if you want to reach a thicker and creamier consistency)

  • Step 2

    Add all the ingredients (except the olive oil) in your blender and purée until very smooth.

  • Step 3

    With the blender running, gradually add the olive oil to emulsify.

  • Step 4

    Taste and add more salt or pepper if needed.

  • Step 5

    Chill in the refrigerator for at least 2 hours (preferably overnight)

  • Step 6

    Pour into bowls, garnish with sea salt flakes, and drizzle with extra virgin olive oil.