Nutrition Facts
4 servings
4
Recipe for Salmorejo
A refreshing tomato soup while waiting for the barbecue to cook.
Ingredients
1 Well-ripe tomato
250 Stale sliced bread
1 clove Garlic
150 Extra virgin olive oil
2 Balsamic vinegar
1 pinch Salt
Directions
1
Wash the tomatoes and cut them into dice.
2
Blend on high.
3
Add the bread cut into pieces.
4
Let the bread soften. 30 minutes
5
Add the garlic and blend everything while adding the olive oil.
6
Let the mixer run for a minimum of 5 minutes; you are creating an emulsion, meaning you are mixing products that do not combine.
7
If after 15 minutes the oil rises, it means your emulsion hasn't set. In that case, add a clove of garlic and blend again.
8
Salt to taste, just a small pinch.
9
To finish, refrigerate for at least 20 minutes.
Ingredients
Ingredients
1 Well-ripe tomato
250 Stale sliced bread
1 clove Garlic
150 Extra virgin olive oil
2 Balsamic vinegar
1 pinch Salt
Directions
Directions
1
Wash the tomatoes and cut them into dice.
2
Blend on high.
3
Add the bread cut into pieces.
4
Let the bread soften. 30 minutes
5
Add the garlic and blend everything while adding the olive oil.
6
Let the mixer run for a minimum of 5 minutes; you are creating an emulsion, meaning you are mixing products that do not combine.
7
If after 15 minutes the oil rises, it means your emulsion hasn't set. In that case, add a clove of garlic and blend again.
8
Salt to taste, just a small pinch.
9
To finish, refrigerate for at least 20 minutes.
Notes
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