LunchMain CourseSoup

Salmorejo

Name: Salmorejo
Prep time: 20 min
Cook time: 5 min
Total time: 1 h 25 min
Yield: 4 porții
Cuisine: spanish
Ingredients: 1.000 g ripe tomato halved; 100 g stale bread crusts removed, torn into pieces; 1 cățel garlic peeled; 80 ml extra virgin olive oil; 15 ml red wine vinegar; 1 linguriță salt; 2 buc. 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.

O rețetă originală de Forkin

Durată totală: 1 oră 25 min.
Porții: 4
Dificultate: Ușoară
Per porție: 362 kcal

Informații despre alergeni: poate conține ouă, gluten și sulfiți. Verifică întotdeauna ambalajele ingredientelor dacă ai o alergie.

Pregătirea ingredientelor

Ingrediente

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

garnish

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

Ustensile

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

Mod de preparare

Pas cu pas

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

Per porție

Valori nutriționale

67%Scor

Calorii: 362,2kcal
Proteine: 7,8g
Carbohidrați: 22,6g
Grăsimi: 27,8g
Fibre: 3,5g
Zahăr: 8g

Estimare bazată pe cantitățile ingredientelor din rețetă. Valorile pot varia în funcție de mărci și înlocuiri.

Păstrează gustul bun

Nota bucătarului:

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.

Păstrare

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

Reîncălzire

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.