LunchMain CourseSoup

Salmorejo

Name: Salmorejo
Prep time: 20 min
Cook time: 5 min
Total time: 1 h 25 min
Yield: 4 portioner
Cuisine: spanish
Ingredients: 1.000 g ripe tomato halved; 100 g stale bread crusts removed, torn into pieces; 1 fed garlic peeled; 80 ml extra virgin olive oil; 15 ml red wine vinegar; 1 tsk. salt; 2 stk. hard-boiled egg finely chopped; 15 ml extra virgin olive oil

Experience the vibrant flavors of Andalusia with this traditional Salmorejo, a thick and creamy chilled tomato soup. Heartier than gazpacho, it's crafted from ripe tomatoes, stale bread, and garlic, then emulsified with olive oil for an incredibly smooth texture. This vegetarian rendition offers a refreshing and satisfying dish, perfect for warm weather.

En original opskrift af Forkin

Tid i alt: 1 t. 25 min.
Portioner: 4
Sværhedsgrad: Nem
Pr. portion: 362 kcal

Allergenoplysninger: kan indeholde æg, gluten og sulfitter. Kontrollér altid ingrediensernes emballage, hvis du har allergi.

Klargøring

Ingredienser

1.000 gripe tomato, halved
100 gstale bread, crusts removed, torn into pieces
1 fedgarlic, peeled
80 mlextra virgin olive oil
15 mlred wine vinegar
1 tsk.salt

garnish

2 stk.hard-boiled egg, finely chopped
15 mlextra virgin olive oil

Udstyr

Medium pot · Large bowl · Ice bath · High-speed blender · Food processor (valgfrit) · Fine-mesh sieve (valgfrit) · Airtight container · Chef's knife · Cutting board

Fremgangsmåde

Trin for trin

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
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
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
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
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
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
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
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
Before serving, divide the chilled salmorejo among individual bowls.
Ca. 1 min.
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.

Pr. portion

Næringsindhold

67%Score

Kalorier: 362,2kcal
Protein: 7,8g
Kulhydrat: 22,6g
Fedt: 27,8g
Kostfibre: 3,5g
Sukker: 8g

Beregnet ud fra ingrediensmængderne i opskriften. Værdierne kan variere afhængigt af mærker og udskiftninger.

Bevar den gode smag

Kokkens note:

This Salmorejo is a fantastic light lunch or a refreshing starter for a summer meal. Serve it with crusty bread for dipping, or alongside a simple green salad. For a non-vegetarian option, crispy jamón serrano can be added as a garnish instead of or in addition to the hard-boiled egg. A dry sherry or a crisp white wine pairs beautifully with its bright flavors.

Opbevaring

Store leftover salmorejo in an airtight container in the refrigerator. Do not add garnishes until serving.

Genopvarmning

Salmorejo is served chilled. If it has thickened too much in the refrigerator, you can stir in a tablespoon or two of cold water or extra virgin olive oil to reach the desired consistency.