Salmorejo Recipes

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SALMOREJO



Salmorejo image

Provided by Ina Garten

Categories     main-dish

Time 2h10m

Yield 4 to 6 servings

Number Of Ingredients 15

2 pounds ripe red tomatoes cored and roughly chopped
2 1/2 ounces country white bread from a boule, crusts removed
1 red bell pepper, cored, seeded, and large-diced
1/2 cup chopped red onion
3 to 4 garlic cloves, depending on the size
1/4 cup tomato puree, such as Passata di Pomodoro
3 tablespoons good sherry wine vinegar
Kosher salt and freshly ground black pepper
3/4 cup good olive oil, plus extra for serving
Toasted Croutons, for serving (recipe follows)
Small cherry tomatoes and fresh basil leaves, for serving
Flaked sea salt, such as Maldon, for serving
2 tablespoons good olive oil
2 1/2 ounces country white bread, crusts removed and 1/2-inch diced
Kosher salt and freshly ground black pepper

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



Salmorejo image

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

2 pounds ripe red tomatoes, peeled
4 ounces stale French baguette, crusts removed and diced or torn into pieces (about 2 1/2 cups diced or torn up bread)
2 garlic cloves, halved, green shoots removed, coarsely chopped
3 tablespoons extra virgin olive oil (more to taste), plus additional for drizzling
1 1/2 to 2 tablespoons sherry vinegar (to taste)
Salt to taste
Diced green pepper or, for a spicy twist, diced poblano pepper, for garnish (optional)

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



Salmorejo image

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

2 slices white bread
8 large ripe tomatoes , roughly chopped
1 green pepper , deseeded and roughly chopped
3 garlic cloves , roughly chopped
75ml extra virgin olive oil , plus extra for drizzling
2-3 tbsp cider vinegar
1 boiled egg , finely chopped
½ red onion , finely chopped
50g Serrano ham , chopped
½ green pepper , finely sliced

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



Salmorejo image

Provided by Mark Bittman

Categories     soups and stews, appetizer, side dish

Time 2h

Yield 4 servings

Number Of Ingredients 7

2 pounds ripe tomatoes (4 or 5 large)
1/2 small onion, peeled
1 4-inch piece of day-old baguette, torn into pieces
2 cloves garlic, peeled
1/2 cup olive oil
Salt and freshly ground black pepper
8 large cooked and cooled shrimp, for serving

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



Salmorejo image

Provided by Bon Appétit Test Kitchen

Categories     Soup/Stew     Egg     Tomato     Appetizer     Dinner     Summer     Prosciutto     Bon Appétit     Dairy Free     Peanut Free     Soy Free

Yield Makes 8 servings

Number Of Ingredients 9

3 pounds ripe halved tomatoes
3 toasted, chopped 4x4x1/2" slices white sandwich bread
1/4 cup toasted slivered almonds
4 smashed garlic cloves
1 teaspoon Sherry vinegar
1/2 cup extra-virgin olive oil
Salt
Serrano ham or prosciutto, thinly sliced
Chopped hard-boiled egg

Steps:

  • Squeeze seeds and pulp from 3 pound ripe halved tomatoes into a strainer set over a large bowl. Press solids to release as much liquid as possible; discard solids. Core and chop tomatoes; add to bowl.
  • Combine 3 toasted, chopped 4x4x1/2" slices white sandwich bread, 1/4 cup toasted slivered almonds, and 4 smashed garlic cloves in a blender. Pulse until chopped. Add tomatoes with liquid to blender in batches, puréeing until very smooth. Add 1 teaspoon Sherry vinegar. With blender running, gradually add 1/2 cup extra-virgin olive oil. Purée until emulsified and frothy, about 3 minutes. Season with salt and more vinegar, if desired. Chill until cold, about 2 hours. Season to taste again with salt and vinegar.
  • Divide soup among small bowls or glasses. Garnish with thinly sliced Serrano ham or prosciutto and chopped hard-boiled egg. Drizzle with more oil.

SALMOREJO



Salmorejo image

Salmorejo is from Cordoba. Similar to Gazpacho. It is served as a starter or first meal and must obvoiusly be chilled before eating. It's accompanied with las guarniciones: little chunks of jamon serrano, crumbled hard boiled egg or tuna flakes better if it's of the bonito kind with finely sliced fresh onion and green pepper. Less known abroad, Salmorejo is found in any house in Andalucia, restaurant and tapas bar. In the tapas bar it is used as a sauce for preparing montadidos, tiny sandwhiches filled with various ingredients, the most typical being jamon serrano.

Provided by campodifragole

Time 15m

Yield Serves 4

Number Of Ingredients 11

8 ripe tomatoes
1 green pepper
3 garlic cloves
2 slices of bread
olive oil, about 125 ml
white wine vinegar or apple cider vinegar
chopped hard-boiled eggs
flakes of tuna
chopped fresh onion
chunks of serrano ham
chopped green pepper

Steps:

  • Chop the tomatoes, green pepper, and garlic coarsely. Put in a mixer adding the bread soaked in a bit of water, part of the olive oil and salt to taste. Pulse through. Add some water just to reach a creamy texture. At the end add the vinegar and mix again. Check the seasoning, adding more salt or vinegar and maybe more oil if necessary.
  • Serve drizzled with extra virgin olive oil and the guarniciones: chopped fresh onion and green pepper, crumbled hard boiled egg, flakes of tuna or small chunks of jamon serrano

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  • 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.


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