SALMOREJJJO
Tomato, oil and bread never tasted this FUCKING good.
THIS IS A STAPLE IN SUMMER SPANISH CUISINE. IT NEEDS FEWER INGREDIENTS THAN GAZPACHO, AND THERE'S NOWHERE TO HIDE WITH IT. YOU JUST NEED THE HIGHEST QUALITY TOMATOES AND OLIVE OIL YOU CAN GET YOUR HANDS ON. THEN TOP IT WITH WHATEVER ROCKS YOUR BOAT—DON'T LET THE 'VIEJOS' TELL YOU WHAT TO PUT ON TOP OF YOUR SALMOREJOS.
FEEDS 4 II TIME: 15 MINS II DIFFICULTY: VIVA ESPAÑA Y OLÉ
INGREDIENTS
1 kg of very ripe tomatoes, chopped
150 g of bread, preferably day-old, torn into pieces
120 ml extra virgin olive oil
1 garlic clove, peeled
1 teaspoon salt
To serve, your choice of:
2 chopped boiled eggs
Sun-dried tomatoes
Tasted croutons
Diced Iberian ham, for the vegan option ;)
GET COOKING
Start by blending the chopped tomatoes at high speed for about 2-3 minutes until smooth. Once the tomatoes are well-blended, add the bread, olive oil, garlic clove, and salt. Continue blending for another 2-3 minutes at maximum power until you achieve a smooth and creamy consistency.
Transfer the salmorejo to the fridge and let it chill for 1-2 hours, or until it's thoroughly cold. If you're in a hurry, you can add ice cubes to cool it down faster, but ideally, it should chill in the fridge.
While the traditional salmorejo is served with diced Iberian ham and chopped hard-boiled eggs, try topping it with toasted croutons and chopped sun-dried tomatoes in oil for a healthier, 100% plant-based version.
Fuck yeah! Enjoy!
