La Carboná’s Salmorejo











This dish was created from our friends at La Carboná in Jerez. Salmorejo is similar to Spain’s famous gazpacho but thicker and more indulgent. Tio Pepe cuts through the acidity to make this a perfect start to the meal.


  • 1kg mature tomatoes
  • 100g breadcrumbs
  • 1 garlic clove
  • 30ml sherry vinegar
  • 100ml olive oil


    1. Blend all ingredients together.
    2. Strain and chill.
    3. For a special finish, serve with chopped boiled egg and ham on top and a touch of olive oil.