Salmorejo With A Tan

Tan in a bowl

Salmorejo is a traditional dish from Southern Spain. It’s perfect for hot summer days because it’s light, cooling, and it helps you get a healthier and more lasting tan!

There are different versions of this recipe. Some people use bread to thicken the soup, but I like to keep it light and healthy.


Ingredients (serves 2-3)

1/2kg ripe organic tomatoes, peeled and roughly chopped

1 big organic cucumber, peeled and chopped into cubes

1 big garlic clove, peeled and finely chopped

2 organic eggs, boiled, peeled and grated

Extra virgin olive oil, hymalayan rock salt

1/2 glass of water (not tap!)


Put all the ingredients, except the eggs, in a big bowl.

Add salt and a good dollop of olive oil.

Blend well until you achieve the consistency of soup.

Add the water and blend some more.

Taste and add more salt if needed.

Serve in a soup bowl sprinkled with the grated egg and a little olive oil to decorate and intensify the flavours.



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