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Smoky Salmorejo

Smoky Salmorejo

Name: Smoky Salmorejo
Prep time: 1 h
Cook time: 25 min
Total time: 1 h 25 min
Yield: 4
Cuisine: Spanish
Ingredients: Tomatoes 2 pounds; White bread 4 1-inch-thick slices; Garlic ¼ tsp; Sherry vinegar 1 tbsp; Olive oil ¼ cup; Kosher Salt; Grapes 4 green; Almonds 1 tbsp

No-Cook Cold Spanish Soup

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1h 25m
Serves 4
Easy
(1)

Ingredients

	2 pounds Tomatoes halved crosswise
	4 1-inch-thick slices White bread such as ciabatta, crusts removed and cubed
	¼ tsp Garlic finely grated
	1 tbsp Sherry vinegar
	¼ cup Olive oil smoked , plus more for drizzling
	Kosher Salt to taste
	4 green Grapes seedless, thinly sliced
	1 tbsp Almonds roasted, chopped

Nutritional information

183

сalories

14,1g

fat

14,3g

carbohydrates

protein

0mg

cholesterol

73mg

sodium

Cuisine:

Spanish Recipes

Ingredients

2 pounds Tomatoes
halved crosswise
4 1-inch-thick slices White bread
such as ciabatta, crusts removed and cubed
¼ tsp Garlic
finely grated
1 tbsp Sherry vinegar
¼ cup Olive oil
smoked , plus more for drizzling
Kosher Salt
to taste
4 green Grapes
seedless, thinly sliced
1 tbsp Almonds
roasted, chopped

Smoky Salmorejo

Unbelievably flavored, this Smokey Salmorejo, cold Spanish soup is just wonderful.

A tomato gazpacho made from blended tomatoes and bread cubes, seasoned with grated garlic, sherry vinegar and smoked olive oil and garnished with thinly sliced grapes and chopped, roasted almonds that bring some sweetness to your bowl. The smokey and sweet flavors in this dish compliment each other in a very impressive ensemble.

To make Smoky Salmorejo, you will need the following ingredients:

So, how to make Smoky Salmorejo?

Steps to make Smoky Salmorejo

1	Grate tomatoes	5
Into a medium mixing bowl, coarsely grate the cut sides of the tomato halves until all that remains are the tomato skins. Discard skins.
2	Add bread cubes	15
Add bread cubes and toss well. Transfer to a food processor and let stand for 15 minutes until the bread has softened.
3	Pulse tomato mix	1
Add the grated garlic and sherry vinegar and pulse with the tomato mixture until smooth.
4	Add smoked oil	1
While the machine is still running, gradually add ¼ cup smoked oil and blend until well combined.
5	Strain Salmorejo	3
Using a fine sieve, strain the Salmorejo into a large bowl and season with salt, to taste.
6	Refrigerate	1h
Cover bowl with plastic wrap and refrigerate for at least 1 hour to overnight, until very cold.
7	Serve
Pour the Salmorejo into 4 serving bowls and garnish each with grape slices, chopped roasted almonds and a drizzle of smoked olive oil.

Start your Summer dinner party with this Smokey Salmorejo. A bowl of cold tomato soup that your more experienced guests with a sophisticated palate will really appreciate. Try it for yourself and let us know what everyone thinks. Tag #cookmerecipes in your posts and stories online.

Bethany Lim

Bethany is very passionate about maintaining a healthy lifestyle and clean diet. She’s trying to cut meat out of her diet as much as possible and focuses on cooking vegetarian food and fish. Bethany gets a kick from finding ways to add new twists to classic dishes. What’s more, thanks to her Asian roots, she’s great at combining different cuisines to come up with something extraordinary. Bethany’s recipes will inspire you to add new colors and flavors to your everyday meals.