Salmorejo

Fremgangsmåde

Trin for trin

1. 1

   Bring a medium pot of water to a rolling boil over high heat.

   Ca. 2 min.

   Kokkens note: Ensure the water is vigorously boiling for quick and effective blanching.

2. 2

   Carefully drop the ripe tomatoes into the boiling water and blanch for 30-60 seconds, or until their skins just begin to crack.

   Ca. 1 min.

   Kokkens note: Blanching loosens the tomato skins, making them much easier to peel and contributing to a smoother soup texture.

3. 3

   Immediately transfer the blanched tomatoes from the hot water into a large bowl filled with ice water to halt the cooking process.

   Ca. 1 min.

   Kokkens note: An ice bath prevents the tomatoes from cooking further and helps preserve their fresh flavor and color.

4. 4

   Once cooled, peel the skins from the tomatoes, then core them and roughly chop into large pieces.

   Ca. 5 min.

   Kokkens note: The skins should slip off easily after blanching and cooling. Remove any tough core material for a better texture.

5. 5

   In a high-speed blender or food processor, combine the chopped tomatoes, stale bread, peeled garlic clove, 80 ml of extra virgin olive oil, red wine vinegar, and salt.

   Ca. 2 min.

   Kokkens note: Using stale bread is crucial for the traditional thick, creamy texture of salmorejo. Fresh bread will make the soup too watery.

6. 6

   Blend the mixture on high speed for 3-5 minutes until it is completely smooth and creamy, pausing to scrape down the sides of the blender as needed.

   Ca. 5 min.

   Kokkens note: For an exceptionally silky texture, pass the blended salmorejo through a fine-mesh sieve to remove any remaining seeds or small skin fragments.

7. 7

   Taste the salmorejo and adjust the seasoning with additional salt or red wine vinegar if desired.

   Ca. 1 min.

   Kokkens note: The balance of acidity and salt is key. Add small amounts and re-taste until it's perfect for your palate.

8. 8

   Pour the salmorejo into an airtight container and refrigerate for at least 1 hour, or until thoroughly chilled.

   Ca. 1 t.

   Kokkens note: Chilling is essential; it allows the flavors to meld and deepen, and the soup to thicken to its characteristic consistency.

9. 9

   Before serving, divide the chilled salmorejo among individual bowls.

   Ca. 1 min.

10. 10

    Garnish each serving with finely chopped hard-boiled egg and a generous drizzle of the remaining 15 ml of extra virgin olive oil.

    Ca. 1 min.

    Kokkens note: The hard-boiled egg and olive oil are classic garnishes that add richness and texture, enhancing the overall experience.