Ingredients with Measurements:
- 4 ripe tomatoes, chopped
- 1 garlic clove, minced
- 1/2 cup extra-virgin olive oil
- 1/4 cup sherry vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup pitted green olives, chopped
- 2 slices of day-old bread, crusts removed
- 1/2 cup cold water
Special equipment needed:
- Blender or food processor
Step-by-step instructions:
1. In a blender or food processor, combine the chopped tomatoes, minced garlic, extra-virgin olive oil, sherry vinegar, salt, and black pepper.
2. Add the chopped green olives and bread slices to the blender.
3. Blend the mixture on high speed until smooth and creamy.
4. While the blender is running, slowly pour in the cold water until the salmorejo reaches your desired consistency.
5. Taste the salmorejo and adjust the seasoning as needed.
6. Chill the salmorejo in the refrigerator for at least 30 minutes before serving.
- Time:
Preparation time: 10 minutes
- Cooking time: None
Temperature:
- Serve chilled
Serving size:
- 4 servings
Nutritional information:
- Calories: 290
- Fat: 28g
- Carbohydrates: 8g
- Protein: 2g
Substitutions for ingredients:
- You can use red tomatoes instead of ripe tomatoes.
- You can use red wine vinegar instead of sherry vinegar.
- You can use black olives instead of green olives.
Variations:
- Add a diced cucumber to the blender for a refreshing twist.
- Top the salmorejo with diced tomatoes, chopped olives, and croutons for added texture.
Tips and tricks:
- Use a good quality extra-virgin olive oil for the best flavor.
- If the salmorejo is too thick, add more cold water until it reaches your desired consistency.
- Make sure the bread slices are day-old, as fresh bread will not absorb the liquid properly.
Storage instructions:
- Store the salmorejo in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Serve the salmorejo chilled, do not reheat.
Presentation ideas:
- Serve the salmorejo in individual bowls or glasses.
- Garnish with a drizzle of olive oil and chopped olives.
Garnishes:
- Drizzle of olive oil
- Chopped olives
Pairings:
- Serve with crusty bread or crackers.
- Pair with a crisp white wine or a cold beer.
Suggested side dishes:
- Grilled shrimp skewers
- Spanish tortilla
- Roasted vegetables
Troubleshooting advice:
- If the salmorejo is too thin, add more bread slices to the blender.
- If the salmorejo is too thick, add more cold water to the blender.
Food safety advice:
- Make sure to wash the tomatoes thoroughly before using them.
Food history:
- Salmorejo is a cold soup that originated in the southern region of Spain, Andalusia.
Flavor profiles:
- The salmorejo is tangy, creamy, and savory with a subtle olive flavor.
Serving suggestions:
- Serve the salmorejo as a starter or a light lunch.
Related Categories
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Region: Spanish