From our cooks: Salmorejo



This recipe is often used by our chefs during the races in Europe. Team Sunweb’s riders will usually have salmorejo as a fresh appetiser full of anti-oxidants.


  • 500g of sun ripened good quality sweet tomatoes
  • 80ml of Finca Duernas Picualor Arbequina olive oil
  • 100g of (white) bread without crust. Quinoa Haver bread from Grainlabs
  • 2 slices of jamón serrano
  • 1-2 gloves garlic
  • 2 boiled eggs
  • Pinch of sea salt


  • Mixing bowl
  • Mixer
  • Small pan for boiling eggs
  • 4 glasses

Preparation method

  1. Boil the eggs until they are hard boiled (+/-10 min).
  2. Cut the jamón serrano into little pieces.
  3. Wash the tomatoes and put them into the bowl.
  4. Add the garlic, bread and oil.
  5. Add salt.
  6. Mix it all together until it’s smooth.
  7. Cut the eggs into little pieces.
  8. Serve the salmorejo into the glasses.
  9. Add the eggs (and serrano) on top.
  10. Serve cold for the best refreshing taste.

Tip: you can also vary in flavours with the oil. If you only use Arbequina oil, the taste will be reminiscent of grass, banana, citrus and pepper. Whereas if you use only Picual oil, the flavour will be reminiscent of green fruits, artichoke and herbs.

Nutritional Information:

1 serving of salmorejo without jamón serrano
Energy (Kcal) 303 kcal
Carbohydrates 15 g
Proteins 7 g
Fats 23 g

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