LunchMain CourseSoup

Salmorejo

Name: Salmorejo
Prep time: 20 min
Cook time: 5 min
Total time: 1 h 25 min
Yield: 4 porsjoner
Cuisine: spanish
Ingredients: 1 000 g ripe tomato halved; 100 g stale bread crusts removed, torn into pieces; 1 fedd garlic peeled; 80 ml extra virgin olive oil; 15 ml red wine vinegar; 1 ts 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 oppskrift av Forkin

Total tid: 1 t 25 min
Porsjoner: 4
Vanskelighetsgrad: Enkel
Per porsjon: 362 kcal

Allergeninformasjon: kan inneholde egg, gluten og sulfitter. Kontroller alltid ingredienspakningen hvis du har en allergi.

Forberedelser

Ingredienser

1 000 gripe tomato, halved
100 gstale bread, crusts removed, torn into pieces
1 feddgarlic, peeled
80 mlextra virgin olive oil
15 mlred wine vinegar
1 tssalt

garnish

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

Utstyr

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

Fremgangsmåte

Trinn for trinn

1
Bring a medium pot of water to a rolling boil over high heat.
Omtrent 2 min
Kokkens tips: 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.
Omtrent 1 min
Kokkens tips: 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.
Omtrent 1 min
Kokkens tips: 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.
Omtrent 5 min
Kokkens tips: 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.
Omtrent 2 min
Kokkens tips: 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.
Omtrent 5 min
Kokkens tips: 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.
Omtrent 1 min
Kokkens tips: 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.
Omtrent 1 t
Kokkens tips: 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.
Omtrent 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.
Omtrent 1 min
Kokkens tips: The hard-boiled egg and olive oil are classic garnishes that add richness and texture, enhancing the overall experience.

Per porsjon

Næringsinnhold

67%Poengsum

Kalorier: 362,2kcal
Protein: 7,8g
Karbohydrater: 22,6g
Fett: 27,8g
Fiber: 3,5g
Sukker: 8g

Beregnet ut fra ingrediensmengdene i oppskriften. Verdiene kan variere med merkevarer og erstatninger.

Hold den god

Kokkens tips:

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.

Oppbevaring

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

Oppvarming

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.