Servings: 2
Calories: 239.98kcal
Ingredients
- 3 hard tomatoes cored
- 1 garlic clove roughly chopped
- 1/2 red bell pepper roughly chopped
- 50 gr old stale bread
- 1/2 tsp paprika powder
- 1 tsp fine brown sugar
- 2 tbsp olive oil
- 1 tbsp sherry vinegar
- optional; 1 tsp tomato puree
Instructions
- Start with soaking the old bread in a little bit of water. Leave this to soak for minimum 10 minutes
- Meanwhile blend your the red bell pepper until it becomes juicy.
- Add the tomatoes, hard tomatoes not the juicy ones. And add the garlic. Blend for a few minutes.
- Now sieve this mixture, so no tomato seeds or skin in left. And put the sieved mixture back into your blender or food processor.
- After minimum 10 minutes soaking of the bread, squeeze as much as possible water out of the bread, and start adding the bread slowly, little by little. Until all the bread is well mixed in.
- Now you can add all the flavourings; Paprika powder, sugar, sherry vinegar, and olive oil.
- Taste and adjust seasoning if necessary.
- It is optional to add a little bit of tomato puree. This will bring a deep red colour to the Salmorejo, and adds more sweetness.
- Chill the soup for minimum 2 hours.
Notes
There are many opinions on the authentic Salmorejo. But as a famous chef from Cordoba once said; 'There are as many recipes for Salmorejo as there are hands that make them'. The red bell pepper is an added ingredient. So you can leave this out if you prefer. For me it gives more spice and more depth to the Salmorejo, and as we want to keep it vegan, we don't add the authentic egg and ham on the top. You can top the vegan Salmorejo with finely diced cucumber instead ;)
Chill the soup for minimum 2 hours.
Nutrition
Serving: 1g | Calories: 239.98kcal | Carbohydrates: 23.79g | Protein: 4.35g | Fat: 14.88g | Saturated Fat: 2.11g | Trans Fat: 0.01g | Sodium: 139.09mg | Fiber: 3.79g | Sugar: 9.16g | Vitamin A: 15.4IU | Vitamin C: 71.08mg | Calcium: 6.32mg | Iron: 9.98mg
Tried this recipe?Let us know how it was!