Recipe description
July 13, 2026
Salmorejo light with boiled egg
Light tomato-based salmorejo with boiled egg for gentle digestion
78%
General Gut Health Match
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We found the following allergens in the recipe ingredients: egg, tree_nut, sulfites
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Takes about 2 minutes.
Why this recipe fits you
- Tomato-rich base provides fiber and polyphenols supporting gut health.
- Balanced with protein from eggs and healthy fats from olive oil.
- Light, plant-forward dish that fits into regular meals without heaviness.
Gut Health Score
How these gut-support scores are calculated
These scores are estimated from the recipe’s ingredients, nutritional profile, and gut-health relevance. They are intended as practical guidance, not as medical advice.
Fiber support
Looks at fiber-rich ingredients such as legumes, vegetables, fruit, whole grains, nuts, and seeds.
Polyphenol support
Reflects ingredients such as berries, herbs, spices, cocoa, olive oil, colorful vegetables, and other plant foods.
Diversity support
Considers the variety of plant-based ingredients used in the recipe.
Inflammation-balance support
Considers the balance between whole-food ingredients, healthy fats, added sugars, refined carbohydrates, and highly processed components.
Fermentation support
Reflects fermented ingredients or ingredients that may support microbial fermentation, such as prebiotic fibers.
Blood-sugar balance support
Considers fiber, protein, fat quality, added sugars, and the type of carbohydrates in the recipe.
Ingredients
Tomato
4
piece
Egg
2
piece
Bread, white
2
slice
Garlic
1
clove
Oil, olive
2
tablespoon
Vinegar, red wine
1
tablespoon
Salt
0.5
teaspoon
Instructions
1
Place eggs in a saucepan, cover with cold water, bring to a boil, then reduce heat and simmer for 8-10 minutes. Remove from heat, cool in ice water, then peel and slice.
2
Soak bread slices in water for 5 minutes, then squeeze out excess water.
3
Chop tomatoes and garlic roughly.
4
Combine tomatoes, soaked bread, garlic, olive oil, red wine vinegar, and salt in a blender.
5
Blend until smooth and creamy, about 2-3 minutes.
6
Chill the salmorejo in the refrigerator for at least 30 minutes.
7
Divide salmorejo between two bowls and top with sliced boiled eggs.
More Recipes For Your Gut
Nutrition
304 kcal
Calories
8 g
Protein
19 g
Carbohydrates
2 g
Fiber
12 g
Sugar
19 g
Fat
7 g
Saturated fat
1.5 g
Salt
FAQ
Should Salmorejo be served hot or cold?
Serve it cold or well chilled; let it chill for at least 30 minutes.
How many servings does this recipe make?
2 servings.
Is this vegan, or can I make it vegan?
It contains eggs, so it is not vegan. To make it vegan, omit the eggs and use a plant-based topping.
Is this gluten-free?
Not gluten-free as written because of the bread. Use gluten-free bread to make it gluten-free.
How should I store leftovers?
Refrigerate in an airtight container for up to 2 days; texture may change.
How can I adjust the thickness or flavor?
If too thick, whisk in a little water; if too thin, blend more tomatoes or add bread; adjust salt and vinegar to taste.
Can I customize the ingredients?
Yes—swap bread for gluten-free bread, use different tomatoes, or omit garlic if sensitive; keep olive oil and vinegar.
Are there safety notes about the eggs?
Ensure the boiled eggs are fully cooked and cooled; store separately if not using them right away.
What are the main nutritional benefits?
Provides fiber from tomato and bread, polyphenols from tomatoes, and protein from eggs; pairs with colorful vegetables or whole grains.
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