Salmorejo

The recipe

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Salmorejo

Recipe by Elena Fenoll

0.0 from 0 votes

Course: StarterCuisine: SpanishDifficulty: Easy

Persons

4

rations

Preparation time

10

minutes

Calories

250

kcal/ration

Total time

10

minutes

Turn up the volume on your favorite playlist and get into the kitchen to prepare a delicious Salmorejo! This recipe, a classic of Mediterranean gastronomy, is simple, quick and takes only 10 minutes to prepare.

Embark on this culinary passion to obtain a liter and a half of this refreshing and nutritious dish.

Join your ripe tomatoes, a small clove of garlic, croutons or white bread, your dose of dried parsley, extra virgin olive oil and a pinch of salt. And don't forget the apple cider vinegar to enhance the flavor even more!

With your blender in hand, you'll be minutes away from diving into this healthy treat. And as a final touch, you can add crushed hard-boiled egg, ham or fried onion.

Let's cook and enjoy with music! Don't forget, check the ingredients if you have allergies to any of them. Enjoy your meal!

Modo cocción

Mantén encendida la pantalla de tu dispositivo mientras cocinas

Ingredientes

1 kg Tomatoes muchamiel or similar, ripe
1 Garlic clove, without germ
100 gr Croutons with garlic or 4 slices of white bread
2 t.c. teaspoons dried parsley
1 t.c. teaspoon apple cider vinegar (optional)
100 gr Extra virgin olive oil
1 t.c. teaspoon of salt

Pasos

In a blender, add all the ingredients except the olive oil.
Blend at maximum speed for 1 minute until a homogeneous mixture is obtained.
With the blender closed, slowly incorporate the oil through the opening while the blender is running at medium-high speed.
Once you have added all the oil, continue blending for 4 more minutes to emulsify the mixture.
Transfer the salmorejo to a jar, cover with cling film or a silicone lid and chill in the refrigerator for at least 3 hours before serving.
When you are ready to serve, you can add crushed hard-boiled egg, diced ham or fried onion on top.
Enjoy your delicious salmorejo!

Videoreceta

Notas

Salmorejo should be chilled in the refrigerator for at least 3 hours before serving
Serving options: crushed hard-boiled egg, diced ham or fried onion on top. It even goes well with shredded canned tuna or even diced avocado if you're feeling experimental.
In place of apple cider vinegar, you might consider using sherry vinegar for a more authentic touch.

Quizás lo necesites

Blender 1200w 1,75LVer producto

Información nutricional (por ración)*

Serving Size: 350g
Calories: 250kcal

Key points of the recipe

Quality of tomatoes: Use very ripe and good quality tomatoes, such as muchamiel tomatoes or similar, as they are the basis of the flavor of salmorejo. Its maturity will ensure the sweetness and intensity necessary for a perfect salmorejo.
Emulsifying the oil: Add the extra virgin olive oil very slowly while the blender is running to create a stable emulsion. This will give the salmorejo a smooth and creamy texture, which is essential for this recipe.
Cooling time: Let the salmorejo cool in the refrigerator for at least 3 hours before serving. This allows the flavors to blend and intensify, and the soup is served very cold, which is traditional and refreshing.

Pairing with wine

Salmorejo is a traditional dish of Andalusian gastronomy characterized by its freshness and intense flavor, thanks to the combination of tomato, garlic, bread and olive oil. Due to these characteristics, this dish pairs well with white or rosé wines.

In particular, a young white wine, either Verdejo or Sauvignon Blanc, could complement very well the acidity of the tomato and the freshness of the garlic and parsley, balancing also the power of the extra virgin olive oil. Additionally, they usually have citrus and herbaceous notes that can harmonize very well with this type of dishes.

Another option would be a rosé of the Tempranillo or Garnacha variety, which are usually fruity and of medium acidity, thus offering an interesting counterpoint without overshadowing the flavors of the salmorejo.

It is important to avoid full-bodied or aged red wines, as their intensity and tannins could compete with and overshadow the flavors of this dish.

In any case, the choice of wine should also respond to the personal taste of each diner and to what is to be emphasized in the dish. And as always in oenology, experimentation can bring many satisfactions.

Beer pairing

To accompany this Salmorejo recipe, a good choice of beer would be a Witbier or Blanche. Witbiers are Belgian wheat beers that have a citrus and spicy character that can complement well the taste of garlic, tomatoes and parsley in Salmorejo.

In addition, these beers are usually quite refreshing, which makes them perfect for cold dishes such as Salmorejo. The touch of acidity that this type of beer usually has can also balance the richness of the olive oil used in the recipe, thus providing a good counterpoint.

On the other hand, it would be advisable to avoid very toasted beers or beers with high bitterness, such as IPAs or Porters, as these can compete with the flavors of the salmorejo instead of complementing them.

Typical allergens

Avoid this recipe if any diner has allergies* to: Gluten, Eggs

* In Puchero MIX we inform you about the most typical allergens in this dish. However, we recommend that you ask all diners if they have any specific food allergies. In addition, we recommend checking the labels of all individual ingredients to ensure that they do not contain traces of other allergens, as conditions may vary by producer or manufacturer.

Other recipes with

Aceite de oliva virgen extra, Ajo, Perejil seco, Picatostes, Sal, Tomates, Vinagre de manzana

Other recipes that pair with

Garnacha, Sauvignon Blanc, Tempranillo, Verdejo, Vino blanco, Vino rosado o rosé

Ale, Belgian Ale, Witbier

Soy Elena Fenoll, una apasionada de la cocina creativa y de aprovechamiento. Maestra de vocación y asistente virtual de profesión. Actualmente, me muevo entre estos dos mundos con tanta soltura como lo hago en la cocina.

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