Ingredients
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800 gr Fresh Tomatoas mature as possible
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200 gr Cherries
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10-15 ml Vinegar
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100-125 ml Olive Oil
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100-125 gr White breadFrench baguette
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1/4 Garlic
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1 Teaspoon Salt
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1 Tablespoon Sugar (White)
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Toppings
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1 Boiled eggCubes
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1/2 Pepper, redCubes
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1/2 Fresh TomatoCubes
Directions
In Spain, temperatures can raise up to 50 degrees in the south and it’s inevitable to refresh yourself in as many ways as possible. I know many of you like as the guy next door a good plate of lentils with sausage and veggies, however, Summertime is not an ideal time/environment to develop your imagination in the kitchen with the hotspots on (unless you like the Sauna or hell itself), feel free to cook those lentils and invite us, we bring the wine!
Salmorejo is a tomato “soup” original from Cordoba in the south of Spain, that has evolved during the years (centuries). The first versions were made in a mortar mashing bread, garlic and olive oil; nowadays it’s prepared in highspeed blenders giving that rich creamy texture. I have personally always found this soup with a creamy and soft texture, however, it is possible to find different variations of the Salmorejo with a more liquid texture closer to a gazpacho.
Steps
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1
Done
5 minutes
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Put together in a vase blender fresh tomato, cherries (pitted), white bread (baguette if possible), garlic, vinegar, salt and sugar (the last three put little by little to go according to your taste) and blend. Add slowly the olive oil in a thin thread and keep blending for 5 minutes until the mix is homogeneous. Leave in the fridge for a couple of hours until cold. |
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2
Done
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Cute the red pepper, the boiled egg and tomato in cubes and add of top of the Salmorejo (served in a plate) with some olive oil. Enjoy |
