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:
Into a medium mixing bowl, coarsely grate the cut sides of the tomato halves until all that remains are the tomato skins. Discard skins.
Add bread cubes and toss well. Transfer to a food processor and let stand for 15 minutes until the bread has softened.
Add the grated garlic and sherry vinegar and pulse with the tomato mixture until smooth.
While the machine is still running, gradually add ¼ cup smoked oil and blend until well combined.
Using a fine sieve, strain the Salmorejo into a large bowl and season with salt, to taste.
Cover bowl with plastic wrap and refrigerate for at least 1 hour to overnight, until very cold.
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.
