Ingredients with Measurements:
- 4 large ripe tomatoes
- 1 garlic clove
- 1/2 cup extra-virgin olive oil
- 1/4 cup sherry vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup bread crumbs
- 2 cups water
- 2 cups canned artichoke hearts, drained and chopped
- 1/4 cup chopped fresh parsley
Special Equipment Needed:
- Blender or food processor
- Large mixing bowl
- Saucepan
Step-by-Step Instructions:
1. Cut the tomatoes into quarters and remove the seeds. Place them in a blender or food processor along with the garlic, olive oil, sherry vinegar, salt, and black pepper. Blend until smooth.
2. Add the bread crumbs and water to the tomato mixture and blend again until smooth.
3. Pour the mixture into a large mixing bowl and stir in the chopped artichoke hearts and parsley.
4. Chill the salmorejo in the refrigerator for at least 30 minutes before serving.
- Time:
Preparation time: 15 minutes
- Cooking time: None
Temperature:
- Serve chilled
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 320
- Fat: 28g
- Carbohydrates: 16g
- Protein: 3g
- Fiber: 5g
Substitutions for ingredients:
- Instead of sherry vinegar, you can use red wine vinegar or apple cider vinegar.
- Instead of canned artichoke hearts, you can use fresh artichokes. Boil them until tender, remove the leaves and choke, and chop the hearts.
Variations:
- Add a diced cucumber or red bell pepper for extra flavor and texture.
- Use different herbs such as basil or cilantro instead of parsley.
- Top with croutons or chopped nuts for crunch.
Tips and Tricks:
- Use ripe tomatoes for the best flavor.
- If the salmorejo is too thick, add more water until it reaches the desired consistency.
- Adjust the amount of garlic and vinegar to your taste.
Storage Instructions:
- Store the salmorejo in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Serve chilled.
Presentation Ideas:
- Serve in individual bowls or glasses.
- Garnish with a drizzle of olive oil and chopped parsley.
Garnishes:
- Chopped parsley
- Croutons
- Chopped nuts
Pairings:
- Serve with crusty bread or crackers.
Suggested Side Dishes:
- Grilled vegetables
- Roasted potatoes
- Mixed green salad
Troubleshooting Advice:
- If the salmorejo is too thick, add more water until it reaches the desired consistency.
- If it's too thin, add more bread crumbs.
Food Safety Advice:
- Make sure to wash the tomatoes and artichokes before using them.
Food History:
- Salmorejo is a traditional Spanish cold soup from the Andalusia region.
Flavor Profiles:
- Fresh, tangy, and slightly sweet.
Serving Suggestions:
- Serve as a refreshing appetizer or light meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Spanish
Taste: Creamy, Tangy, Savory, Herbaceous, Earthy