Salmorejo is one of the most iconic dishes of Andalusian cuisine. Traditionally made with ripe tomatoes, bread, olive oil, and garlic, this cold dish is synonymous with summer in Spain. But did you know you can give it an innovative and even more refreshing twist? We present watermelon salmorejo, a light, fruity version perfect for hot days.
Below, we’ll tell you the ingredients you need to prepare a delicious watermelon salmorejo and show you step-by-step how to make it quickly and easily.
Ingredients for watermelon salmorejo
The secret to a good watermelon salmorejo is using fresh, high-quality produce. This recipe is not only delicious but also very healthy, providing vitamins and antioxidants and being low in calories.
Main ingredients
- 600 g of watermelon
- 400 g ripe tomatoes (pear or vine type)
- 50g of day-old bread (optional, to give more body)
- 1 small garlic clove (without the germ so it doesn’t repeat)
- 50 ml of extra virgin olive oil
- 2 tablespoons of white wine or apple cider vinegar
- Salt to taste
- Optional toppings for decoration:
- Serrano ham in shavings (for a non-vegan version)
- Chopped hard-boiled egg
- Croutons or seeds
- Basil or mint leaves for a fresh touch
Tip: If you prefer an even lighter watermelon salmorejo, you can omit the bread and make it with just watermelon and tomato. The result will be thinner, similar to gazpacho, but just as refreshing.
How to prepare watermelon salmorejo step by step
Preparing a delicious watermelon salmorejo is so simple it’ll become one of your favorite recipes to beat the heat. All you need is a powerful blender or food processor to achieve the perfect texture. Here’s how to make it step by step.
Step 1: Prepare the ingredients
- Wash the tomatoes well and cut them into large pieces.
- Remove the skin and seeds from the watermelon and cut it into cubes.
- If you use bread, cut it into small pieces and let it soak in a little water to soften it.
- Peel the garlic and remove the germ to soften its flavor.
Step 2: Blend the mixture
- Place the watermelon, chopped tomatoes, drained bread (if you choose to add it), and garlic in the blender.
- Blend for a few minutes until you obtain a homogeneous, lump-free mixture.
- Add the vinegar and a little salt, and continue blending.
Step 3: Add the oil
While whisking, slowly add the extra virgin olive oil. This emulsifies the mixture and gives the watermelon salmorejo its characteristic creamy, silky texture. Taste and adjust the salt and vinegar to your liking.
Step 4: Cool
Once ready, place the salmorejo in the refrigerator for at least an hour so that it is completely chilled when ready to serve.
Step 5: Serve and decorate
Serve the watermelon salmorejo in deep plates or bowls. Garnish with your favorite toppings: shavings of Serrano ham, chopped hard-boiled egg, croutons, or a little basil or mint to enhance the freshness of the dish.
Why make watermelon salmorejo?
In addition to being a quick and easy recipe, watermelon salmorejo offers multiple benefits:
- It is very hydrating: Perfect for hot days, since both watermelon and tomato have a high water content.
- Low in calories: Ideal for those looking to take care of themselves without sacrificing flavor.
- Versatile: You can adapt it to your preferences by adding more or less garlic, with or without bread, or adjusting the toppings.
- Super refreshing: The watermelon adds a natural sweetness that perfectly balances the acidity of the tomato.
Watermelon salmorejo is the ideal recipe for innovating in your kitchen this summer. With a surprising flavor and a smooth, creamy texture, it’s the perfect starter for an outdoor meal or a light dinner. You can also make a very simple watermelon gazpacho for these warmer months.
Easy to prepare, healthy, and with a fruity touch, this dish captivates with its simplicity and originality. Go ahead and try it and enjoy a new classic the whole family will love.
