Strawberry Salmorejo with Basil

Strawberry Salmorejo with Basil


  • 1kg ripe plump tomatoes
  • 500g strawberries
  • 250ml extra virgin olive oil
  • 2 tbs sherry vinegar
  • 5 to 10 basil leaves
  • 1 tbs greek yogurt
  • 2 baguettes (from the day before or toast)
  • 2 garlic cloves
  • Salt to taste
  • pepitas spicy nut mix (or nut mix of your choice)
  • 20 black olive breadsticks or your choice of breadsticks


  1. First you need to remove the skins from your tomatoes. In a large pot of boiling water, scald the tomatoes for about a minute. Remove and place immediately in a bath of cold water. The skins will then peel off easily. Next remove the pith as well as any hard parts from the tomatoes. Similarly, clean your strawberries and remove all the leaves and any hard bits.
  2. If your bread is not slightly stale, such as from the day before, you should toast it for a bit to crunch it up.
  3. Then, in a food processor add the tomatoes, strawberries, garlic and the bread and blend until everything has been well combined.
  4. Whilst processing, slowly add the olive oil, salt and vinegar and continue to process until smooth, or approximately 10 minutes. At this point it is worth trying the salmorejo, to check whether you need more of salt or vinegar. If the mixture is too thick, pour in a bit of cold water.
  5. Chop your basil leaves. Then pour your salmorejo into a bowl and add the greek yogurt, basil and spicy nut mix to garnish.
  6. Serve cold from the fridge together with your seaweed flavoured breadsticks. It will keep in the fridge for a few days and makes a refreshing, quick meal on hot days!
Right Menu Icon