LunchMain CourseSoup

Salmorejo

Name: Salmorejo
Prep time: 20 min
Cook time: 5 min
Total time: 1 h 25 min
Yield: 4人分
Cuisine: spanish
Ingredients: 1,000 g ripe tomato halved; 100 g stale bread crusts removed, torn into pieces; 1 片 garlic peeled; 80 ml extra virgin olive oil; 15 ml red wine vinegar; 1 小さじ salt; 2 個 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.

Forkinによるオリジナルレシピ

合計時間: 1 時間 25 分
人数: 4
難易度: 簡単
1人分: 362 kcal

アレルゲン情報： 卵、グルテン、亜硫酸塩を含む可能性があります。アレルギーがある場合は、必ず材料の包装を確認してください。

下ごしらえ

材料

1,000 gripe tomato, halved
100 gstale bread, crusts removed, torn into pieces
1 片garlic, peeled
80 mlextra virgin olive oil
15 mlred wine vinegar
1 小さじsalt

garnish

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

調理器具

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

作り方

手順

1
Bring a medium pot of water to a rolling boil over high heat.
約2 分
調理のヒント： 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.
約1 分
調理のヒント： 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.
約1 分
調理のヒント： 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.
約5 分
調理のヒント： 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.
約2 分
調理のヒント： 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.
約5 分
調理のヒント： 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.
約1 分
調理のヒント： 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.
約1 時間
調理のヒント： 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.
約1 分
10
Garnish each serving with finely chopped hard-boiled egg and a generous drizzle of the remaining 15 ml of extra virgin olive oil.
約1 分
調理のヒント： The hard-boiled egg and olive oil are classic garnishes that add richness and texture, enhancing the overall experience.

1人分

栄養情報

67%スコア

カロリー: 362.2kcal
たんぱく質: 7.8g
炭水化物: 22.6g
脂質: 27.8g
食物繊維: 3.5g
糖類: 8g

レシピの材料と分量から算出した推定値です。ブランドや材料の置き換えによって変わる場合があります。

おいしく保存

調理のヒント：

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.

保存方法

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

温め直し

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.