Smoky Salmorejo with Basil Oil

Preparation info

  • Serves


    • Difficulty


Appears in

V is for Vegan

By Kerstin Rodgers

Published 2015

  • About

This is the Madrileño version of the Andalucian gazpacho. If you’re confident at cold smoking, you can make your own smoked tomatoes by halving and dehydrating 8 ripe tomatoes in a very slow oven for 4 to 6 hours before cold smoking them.


  • 8 ripe smoked tomatoes, quartered (or add a few drops of liquid smoke to fresh tomatoes)
  • 2 <


Place 3 Tbsp sea salt (or 3 tsp table salt), the tomatoes, garlic, bread, and onion in a large bowl and cover with boiling water. Leave for 45 minutes, then drain out the water, squeezing the bread, and k