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Soft Salmorejo Ice Cream

Today, we share a recipe that merges tradition with cutting-edge culinary techniques: our Soft Salmorejo Ice Cream, specially developed for the prestigious 50th Best Restaurants event held in Turin, Italy — a gathering point for the most influential names in world gastronomy.

But what exactly is soft ice cream? It’s a type of ice cream with a lighter, airier texture than traditional ice cream, served through a dedicated machine that ensures the perfect serving temperature and smooth consistency. It’s an ideal format for incorporating savory flavours, such as in this case.

Inspired by salmorejo, a beloved cold soup from Andalusia (Spain), this summer classic is typically made with tomato, bread, olive oil, and garlic — traditionally garnished with cured ham and hard-boiled egg. We’ve reimagined it in ice cream form, preserving its essence while introducing a surprising and refreshing new texture.

To ensure excellent stability and creaminess, we’ve used Profiber Stab 5, our go-to stabilizer for soft ice creams with a gastronomic focus.

A fresh, technical and deeply rooted proposal. Ready to give it a try?

Soft Salmorejo Ice Cream

Ingredients

- 700g -
  Tomato
- 300g - Trehalose
- 280g -
  Tomato water
- 160g -
  Olive oil
- 50g - Glucose powder 33DE
- 40g -
  White wine vinegar
- 8g -
  Garlic
- 7g - Profiber Stab 5

Prepared by

1. Remove the skin from the tomatoes and blend in the Thermomix until a fine mixture is obtained.
2. Strain the resulting juice and heat slightly until it reaches 30 °C.
3. Add the rest of the ingredients (except Profiber Stab 5) and grind again until a homogeneous preparation is obtained.
4. Add the Profiber Stab 5 and regrind to fully integrate.
5. Let the mixture stand refrigerated overnight.
6. Check that the mixture is at about 4 °C before placing it in the soft ice cream machine.