Salmorejo: a love story of tomatoes and bread

I have been making gazpacho often, as it is the end of summer and a gazpacho brings back the happiest memories. It was one of the first things I learned how to make at 333 Belrose with Chef Carlo Demarco in high school during my internship. I have a soft spot for salmorejo now, as it is smooth and incorporates bread and Serrano ham, keeping the spot light on the fresh tomatoes, rather than a mixture of cucumbers, fruits, bell peppers etc. Check out our recipe. We adapted it from Jose Andres. 2 1/2 pounds vine-ripened tomatoes, cored and chopped 1/2 pound rustic white bread, crust removed, 
bread cubed (2 1/2 can use any neutral tasting leftover bread) 2 garlic cloves 1 teaspo

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