Spanish Salmorejo Sardine Soup


  • 2 cups day-old bread, torn
  • 1 tsp salt
  • 2 large shallots, rough chopped
  • 5 Roma tomatoes, roughly chopped
  • 1 jar (530ml) Authentica Arrabiata Sauce
  • ¼ cup red wine vinegar
  • 1 tbsp lemon juice
  • 2 garlic clove, sliced
  • 1 cup good quality olive oil
  • 2 soft-boiled egg, roughly chopped
  • 1 can (125g) Gold Seal Sardines in Water, torn
  • Salt and pepper, to taste
  • 1 cup basil, torn


  1. In a large bowl, cover the day-old bread with boiling water. Season with salt. Set aside. Once cooled, squeeze bread of any excess water, reserving the soaking water.
  2. Using a food processor, puree the shallots, tomatoes, Authentica Sauce, Sherry vinegar, lemon juice, and garlic until very smooth. Slowly pour in ½ cup olive oil while pureeing on high.
  3. Cover and chill in the fridge for a minimum of three hours.
  4. Taste for seasoning and make any necessary adjustments. Garnish with a soft-boiled egg, sardines, a drizzle of olive oil, basil and cracked black pepper.