SALMOREJO
This silky, salmon-colored purée from Cordoba, Spain, is thicker and creamier than gazpacho Andaluz, just a simple mixture of tomatoes, bread, garlic and olive oil. Its success depends entirely on the quality of the tomatoes and oil. Authentic salmorejo has about three times as much olive oil as this version and can be thicker, doubling as a sauce or a dip. Traditionally, the soup is garnished with Ibérico or Serrano ham and diced hard-boiled eggs, but I like to garnish mine with diced green pepper or, for some spice, diced poblano pepper.
Provided by Martha Rose Shulman
Categories dinner, lunch, soups and stews, appetizer, main course, side dish
Time 3h
Yield Four servings
Number Of Ingredients 7
Steps:
- Place the bread in a bowl, and cover with cold water. Allow to sit for a few minutes, then drain and squeeze the water from the bread. Return the bread to the bowl, and place a strainer over the bowl.
- Cut the peeled tomatoes in half across the equator, and squeeze out the seeds over the strainer. Rub the seed pods against the strainer to extract as much juice as you can. Discard the seeds. Chop the tomatoes coarsely, and add to the bowl with the bread and tomato juice. Add the garlic, 2 tablespoons of the olive oil, the vinegar and salt to taste. Toss together and leave to marinate for 30 minutes.
- Transfer to a blender, and blend at high speed until homogenized (you will probably have to do this in two batches). While the blender is running, drizzle in the remaining tablespoon of olive oil. Pour into the bowl, taste and adjust seasoning, adding more salt if desired. Cover and chill for at least two hours.
- Serve, garnishing each bowl with diced green or poblano pepper and a drizzle of olive oil.
Nutrition Facts : @context http, Calories 117, UnsaturatedFat 1 gram, Carbohydrate 23 grams, Fat 1 gram, Fiber 5 grams, Protein 5 grams, SaturatedFat 0 grams, Sodium 612 milligrams, Sugar 7 grams, TransFat 0 grams
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Nana yaa Fosuaa
nf18@hotmail.comThis recipe looks amazing! I can't wait to try it.
Brandon Jones
jones-b@aol.comI'm not sure what salmorejo is, but I'm always up for trying new things. I'll have to give this recipe a try.
Twene Prosper
prospert22@yahoo.comI'm allergic to tomatoes, so I can't try this recipe. But it looks delicious!
Arif Mirda
ma@gmail.comThis recipe is way too complicated. I don't have the time or patience to make something this involved.
Jihad Babu
jihad-babu@yahoo.comThis recipe is missing some key ingredients. It doesn't include any bread or garlic, which are essential for a traditional salmorejo.
Mark Stanford
s.m@yahoo.comThis recipe was a disaster! The salmorejo turned out watery and flavorless. I followed the instructions exactly, so I'm not sure what went wrong.
OrangeVanillaCokeXD
orangevanillacokexd@hotmail.comI found this recipe to be a bit bland. I think it could use some more seasoning, maybe some garlic or paprika.
Endevour Trojan
e.trojan74@gmail.comThis was a bit too tangy for my taste, but I think that's just a matter of personal preference. I'll try making it again with a little less vinegar next time.
Kamal Kam
kam_kamal20@gmail.comI'm not a big fan of tomatoes, but I really enjoyed this salmorejo. The flavors were well-balanced and the texture was smooth and creamy.
Shopify Humble
shopify.humble@aol.comThis recipe is a keeper! I've made it several times now and it's always a success.
Kamisha Williams
williams.kamisha15@aol.comDelicious! I made this for a party and it was a hit. Everyone loved it.
Mahina Skye
s_mahina@yahoo.comThis is one of my favorite Spanish dishes. It's so simple to make, but it's always a crowd-pleaser. I love the creamy texture and the rich flavor of the tomatoes.
Fred Scott
scott-fred28@gmail.comI love the vibrant color of this salmorejo. It's so inviting and makes me want to take a bite. The flavors are also well-balanced, with the sweetness of the tomatoes and the tanginess of the vinegar coming together perfectly.
Mehedi Xhmed
mehedi.x@aol.comThis was my first time making salmorejo, and it turned out perfectly! The instructions were easy to follow, and the end result was a delicious and refreshing soup. I'll definitely be making this again.
Lupita Dominguez
d.lupita@hotmail.comI love that this recipe uses only a few simple ingredients. It's so easy to make, and the results are always delicious. I've made it several times now, and it's always a hit with my family and friends.
J0e BLu
j0e_blu30@gmail.comThis salmorejo recipe is a fantastic way to showcase the flavors of fresh, ripe tomatoes. The texture is smooth and creamy, with just the right amount of tanginess. I served it with some crusty bread and a sprinkle of paprika, and it was an absolute