Salmorejo
This refreshing gazpacho recipe captures the essence of Spanish cuisine with its vibrant colors and flavors. Fresh tomatoes, crisp green peppers, and pungent garlic come together in a silky puree that is brightened by a touch of vinegar and the richness of olive oil. Topped with an array of traditional garnishes like chopped hard-boiled eggs, tuna flakes, and serrano ham, this chilled soup is a celebration of summer in a bowl.
— Constant Cookbook
Ingredients
- 8 ripe tomatoes
- 1 green pepper
- 3 garlic cloves
- 2 slices of bread
- olive oil, about 125 ml
- white wine vinegar or apple cider vinegar
- To finish:
- chopped hard-boiled eggs
- flakes of tuna
- chopped fresh onion
- chunks of serrano ham
- chopped green pepper
Instructions
- Chop the tomatoes, green pepper, and garlic coarsely. Put in a mixer adding the bread soaked in a bit of water, part of the olive oil and salt to taste. Pulse through. Add some water just to reach a creamy texture. At the end add the vinegar and mix again. Check the seasoning, adding more salt or vinegar and maybe more oil if necessary.
- Serve drizzled with extra virgin olive oil and the guarniciones: chopped fresh onion and green pepper, crumbled hard boiled egg, flakes of tuna or small chunks of jamon serrano
Yield
Serves 4
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