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2 votes | 1718 views

A less known cousin of gazpacho, thicker but also refreshing.

Prep time:
Servings: 8
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Ingredients

Cost per serving $0.90 view details

Directions

  1. Use a food processor or sturdy blender for this. Start the processor or blender on medium speed and add the garlic, so that it gets finely minced.
  2. Add the tomatoes. If your machine is powerful enough, you won't need to previously scald, peel and deseed the tomatoes. The texture of a real salmorejo is silky smooth, without a hint of peel or seeds. You can choose to be a purist or not...
  3. Process the tomatoes to a very smooth puree.
  4. Add the salt, the bread and the vinegar and process until pureed.
  5. Start pouring the oil with the machine on, for the oil to emulsify with the veggies.
  6. Put in the fridge to chill thoroughly. I find that the flavour is best if you let the salmorejo stand overnight in the fridge.
  7. For serving garnish with hard-boiled egg and Serrano ham, both chopped in small pieces, added to each bowl at the time of serving.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 156g
Recipe makes 8 servings
Calories 245  
Calories from Fat 178 73%
Total Fat 20.19g 25%
Saturated Fat 2.94g 12%
Trans Fat 0.0g  
Cholesterol 23mg 8%
Sodium 978mg 41%
Potassium 307mg 9%
Total Carbs 13.7g 4%
Dietary Fiber 1.9g 6%
Sugars 3.83g 3%
Protein 3.39g 5%

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Comments

  • Citronetvanille
    February 12, 2010
    That sounds really good, just tomatoes and a twist of egg and serrano! what a great idea!

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