Salmorejo
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 的原创食谱
- 总用时
- 1小时 25分钟
- 份量
- 4
- 难度
- 简单
- 每份
- 362 kcal
过敏原信息： 可能含有鸡蛋、麸质和亚硫酸盐。如有过敏，请务必查看配料包装。
备料
配料
配料
- 1,000 gripe tomato, halved
- 100 gstale bread, crusts removed, torn into pieces
- 1 瓣garlic, peeled
- 80 mlextra virgin olive oil
- 15 mlred wine vinegar
- 1 茶匙salt
garnish
- 2 个hard-boiled egg, finely chopped
- 15 mlextra virgin olive oil
厨具
Medium pot · Large bowl · Ice bath · High-speed blender · Food processor (可选) · Fine-mesh sieve (可选) · Airtight container · Chef's knife · Cutting board
做法
分步操作
- 1
Bring a medium pot of water to a rolling boil over high heat.
约 2分钟
烹饪提示： 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.
约 1分钟
烹饪提示： 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.
约 1分钟
烹饪提示： 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.
约 5分钟
烹饪提示： 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.
约 2分钟
烹饪提示： 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.
约 5分钟
烹饪提示： 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.
约 1分钟
烹饪提示： 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.
约 1小时
烹饪提示： 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.
约 1分钟
- 10
Garnish each serving with finely chopped hard-boiled egg and a generous drizzle of the remaining 15 ml of extra virgin olive oil.
约 1分钟
烹饪提示： The hard-boiled egg and olive oil are classic garnishes that add richness and texture, enhancing the overall experience.
每份
营养
- 热量
- 362.2kcal
- 蛋白质
- 7.8g
- 碳水化合物
- 22.6g
- 脂肪
- 27.8g
- 膳食纤维
- 3.5g
- 糖
- 8g
根据食谱中的配料用量估算。实际数值可能因品牌和替换配料而异。
妥善保存
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.
Store leftover salmorejo in an airtight container in the refrigerator. Do not add garnishes until serving.
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.