SALMOREJO
Provided by Ina Garten
Categories main-dish
Time 2h10m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Place the tomatoes, bread, bell pepper, onion, and garlic in the bowl of a food processor fitted with the steel blade or in the glass jar of a blender and puree until you can only see tiny bits of the tomato skins. Pour the puree into a large bowl and whisk in the tomato puree, sherry vinegar, 2 teaspoons salt, and 1 teaspoon pepper. Slowly whisk in the olive oil, cover, and refrigerate for just 2 hours for the flavors to blend. (If you refrigerate the soup for more than 2 hours, prepare the soup without the olive oil, refrigerate, and whisk in the olive oil before serving. The olive oil congeals in the soup if you refrigerate them together for more than 2 hours.)
- Serve cold in shallow bowls and top with the warm toasted croutons, halved cherry tomatoes, julienned basil leaves, flaked sea salt, and a drizzle of olive oil.
- To toast croutons, pour 2 tablespoons of the olive oil in a small (8-inch) saute pan and heat over medium-high heat until a drop of water splashed in the pan sizzles. Add the bread cubes and saute, tossing occasionally, for 4 to 5 minutes, until the bread is evenly browned. Sprinkle generously with salt and pepper.
SALMOREJO
Provided by Mark Bittman
Categories soups and stews, appetizer, side dish
Time 2h
Yield 4 servings
Number Of Ingredients 7
Steps:
- Quarter the tomatoes and onion; combine with the bread, garlic, oil and some salt and pepper in a bowl and let sit for about 30 minutes.
- Put the mixture in a blender or food processor. (Work in batches if necessary.) Blend or process until smooth, then refrigerate for at least 1 hour before serving. Serve in bowls with shrimp.
Nutrition Facts : @context http, Calories 294, UnsaturatedFat 23 grams, Carbohydrate 12 grams, Fat 28 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 4 grams, Sodium 622 milligrams, Sugar 6 grams, TransFat 0 grams
SALMOREJO
This Andalucian chilled soup is a refreshing Spanish classic - ready in 15 minutes, no cooking required
Provided by Good Food team
Categories Lunch, Soup, Starter, Supper
Time 15m
Number Of Ingredients 10
Steps:
- Soak the bread in a shallow dish of water for 30 secs on each side. Whizz together the soaked bread, tomatoes, green pepper, garlic and olive oil in a food processor. Add 2 tbsp cider vinegar, a large pinch of salt and 100ml water, then mix again to a smooth soup consistency, adding a little more water if it is too thick. Check the seasoning and add more salt, vinegar or olive oil to taste.
- Chill the soup for at least 1 hr, then drizzle with extra virgin olive oil and sprinkle with black pepper. Top with the egg, onion, ham and green pepper.
Nutrition Facts : Calories 236 calories, Fat 20 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 3 grams protein, Sodium 0.2 milligram of sodium
SALMOREJO
This silky, salmon-colored purée from Cordoba, Spain, is thicker and creamier than gazpacho Andaluz, just a simple mixture of tomatoes, bread, garlic and olive oil. Its success depends entirely on the quality of the tomatoes and oil. Authentic salmorejo has about three times as much olive oil as this version and can be thicker, doubling as a sauce or a dip. Traditionally, the soup is garnished with Ibérico or Serrano ham and diced hard-boiled eggs, but I like to garnish mine with diced green pepper or, for some spice, diced poblano pepper.
Provided by Martha Rose Shulman
Categories dinner, lunch, soups and stews, appetizer, main course, side dish
Time 3h
Yield Four servings
Number Of Ingredients 7
Steps:
- Place the bread in a bowl, and cover with cold water. Allow to sit for a few minutes, then drain and squeeze the water from the bread. Return the bread to the bowl, and place a strainer over the bowl.
- Cut the peeled tomatoes in half across the equator, and squeeze out the seeds over the strainer. Rub the seed pods against the strainer to extract as much juice as you can. Discard the seeds. Chop the tomatoes coarsely, and add to the bowl with the bread and tomato juice. Add the garlic, 2 tablespoons of the olive oil, the vinegar and salt to taste. Toss together and leave to marinate for 30 minutes.
- Transfer to a blender, and blend at high speed until homogenized (you will probably have to do this in two batches). While the blender is running, drizzle in the remaining tablespoon of olive oil. Pour into the bowl, taste and adjust seasoning, adding more salt if desired. Cover and chill for at least two hours.
- Serve, garnishing each bowl with diced green or poblano pepper and a drizzle of olive oil.
Nutrition Facts : @context http, Calories 117, UnsaturatedFat 1 gram, Carbohydrate 23 grams, Fat 1 gram, Fiber 5 grams, Protein 5 grams, SaturatedFat 0 grams, Sodium 612 milligrams, Sugar 7 grams, TransFat 0 grams
SALMOREJO SEVILLANO
During my stay in Seville, this was one of the things I ate the most often. I didn't know it even had some of these ingredients in it, until I was about to leave back to New Mexico. It's a good cold "soup" to eat, however my roommate, Mercedes, told me that most Americans don't like it.
Provided by Cocinero Andaluz
Categories Fruit
Time 10m
Yield 2 bowls
Number Of Ingredients 8
Steps:
- Place tomatoes in boiling water for 1 minute, then quickly take them out and peel their skins off.
- Blend together the tomatoes, salt, vinegar and garlic.
- Add the bread, depending on the size of the slices, add until consistency is thick, but still runs.
- Pour the salmorejo into a bowl, rip the boiled egg and bacon up with your hands and garnish in the center.
- Add a dash of the olive oil. In addition to making it look pretty, it also tastes great. Remember; the darker the oil, the better.
Nutrition Facts : Calories 585.5, Fat 13.2, SaturatedFat 3.7, Cholesterol 113.7, Sodium 4603.5, Carbohydrate 95.7, Fiber 8.5, Sugar 8.8, Protein 21.3
More about "salmorejo sevillano recipes"
ANTONIA'S SALMOREJO RECIPE - SPANISH SABORES
From spanishsabores.com
5/5 (50)Total Time 25 minsCategory Main, SoupCalories 369 per serving
- Scald the tomatoes: Put a large pot of salted water on the stove and bring to a boil. Cut a small cross in the bottom of each tomato. When the water is boiling add the tomatoes for 30-60 seconds. Remove immediately and place in a cold water bath (a bowl filled with ice and cold water). The skin will peel right off of the tomatoes.
- First Blend: Cut out the cores of the tomatoes and add all the rest to your blender. Blend at high-speed for about 30 seconds until the tomatoes are broken down.
- Add bread: Take all of the "guts" out of your baguette and add them to the blended tomatoes. The baguette should have given about 2-3 cups of guts and you can experiment with how much you add, as this is how you change the texture. I use about 2 cups of the bread guts. Let the bread soak in the tomato juice for about 5 minutes.
- Second Blend: Add the splash of vinegar, salt, and garlic and blend until the soup is an even texture and the bread is completely broken down.
SALMOREJO RECIPE - JOSé ANDRéS | FOOD & WINE
From foodandwine.com
5/5 (2)Category Cold SoupServings 4Total Time 45 mins
SALMOREJO SOUP AND RECIPE - TRADITIONAL SPANISH FOOD
From traditionalspanishfood.com
SALMOREJO RECIPE: SPANISH COLD SOUP + HISTORY
From epersianfood.com
SALMOREJO (SPANISH COLD TOMATO SOUP RECIPE) - EATING …
From eatingeuropean.com
HOW DID I SURVIVE SUMMER BEFORE SALMOREJO? | BON APPéTIT
From bonappetit.com
SALMOREJO RECIPE | BON APPéTIT
From bonappetit.com
GRANDMA'S SPANISH SALMOREJO | RECIPE | KITCHEN STORIES
From kitchenstories.com
SALMOREJO RECIPE | HEALTHY SOUP RECIPES | BASCO FINE …
From bascofinefoods.com
SALMOREJO CóRDOBéS AUTHENTIC RECIPE | TASTEATLAS
From tasteatlas.com
SALMOREJO - TRADITIONAL AND AUTHENTIC SPANISH RECIPE
From 196flavors.com
5/5 (1)Category Appetizer, SoupAuthor Renards GourmetsCalories 242 per serving
HOW TO MAKE SALMOREJO: SPANISH COLD SOUP - SPEAKING OF SPAIN
From speakingofspain.com
SALMOREJO DIP | SAUCED - SERIOUS EATS
From seriouseats.com
RECIPE DETAIL PAGE | LCBO
From lcbo.com
SALMOREJO DIP RECIPE - SERIOUS EATS
From seriouseats.com
RECIPE: SALMOREJO. SPANISH CUISINE | SPAIN.INFO IN ENGLISH
From spain.info
THE BEST SALMOREJO RECIPE - JP LINGUISTICS
From jplinguistics.com
SALMOREJO — COOKS WITHOUT BORDERS
From cookswithoutborders.com
TRADITIONAL SALMOREJO RECIPE - COLD TOMATO & VEGETABLE SOUP
From veggiegib.com
SALMOREJO RECIPE - TIPS&TAPAS
From tipsandtapas.com
SALMOREJO | COLD TOMATO “SOUP” — OMAR ALLIBHOY - THE SPANISH CHEF
From thespanishchef.com
CHEF TERRADILLOS’ SALMOREJO RECIPE, A SPANISH SUMMER …
From euronews.com
SALMOREJO - SPANISH COLD TOMATO SOUP - THE TASTY CHILLI
From thetastychilli.com
SALMOREJO RECIPE | FASCINATING SPAIN
From fascinatingspain.com
TRADITIONAL SALMOREJO RECIPE - ALWAYS OLIVES
From alwaysolives.com
SALMOREJO RECIPE - SPAIN FOOD SHERPAS
From spainfoodsherpas.com
SPANISH CHILLED TOMATO SOUP (SALMOREJO) | SAVEUR
From saveur.com
SALMOREJO RECIPE | TURKISH STYLE COOKING
From turkishstylecooking.com
THE SIPPIN' CHEF: SALMOREJO RECIPE - KEENAN WINERY
From keenanwinery.com
BAREFOOT CONTESSA | SALMOREJO | RECIPES
From barefootcontessa.com
BEST ANDALUSIAN CHILLED TOMATO AND BREAD SOUP (SALMOREJO) …
From 177milkstreet.com
SALMOREJO RECIPE (SPANISH COLD TOMATO SOUP)
From spanishfoodguide.com
SALMOREJO · MY THREE SEASONS
From mythreeseasons.com
SALMOREJO RECIPE, A FLAVOUR FROM THE SOUTH OF SPAIN | QUE RICO TAPAS
From quericotapas.com
SPANISH SALMOREJO RECIPE (COLD TOMATO SOUP) - GARLIC & ZEST
From garlicandzest.com
SALMOREJO - CAROLINE'S COOKING
From carolinescooking.com
EASY SPANISH CHILLED SALMOREJO SOUP - SIMPLE. TASTY. GOOD.
From junedarville.com
SAVORY SPANISH SALMOREJO RECIPE - VISIT SOUTHERN SPAIN
From visitsouthernspain.com
SALMOREJO RECIPES | RECIPEBRIDGE RECIPE SEARCH
From recipebridge.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#15-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #bisques-cream-soups #soups-stews #fruit #spanish #easy #european #beginner-cook #dietary #presentation #served-cold
You'll also love