🍅 Andalusian salmorejo

4 servings · prep 20 min · cook 0 min

Ingredients

• 1 kg very ripe tomatoes
• 150 g stale bread, plus 2 slices for croutons
• 1 garlic clove
• 1 tbsp vinegar
• 5 tbsp olive oil
• Salt, pepper
• To finish: diced tomato, diced pepper, croutons, parmesan shavings, toasted pine nuts, fresh basil

Method

1. Salmorejo is not gazpacho: it is the bread, blended with the tomatoes, that gives it that thick, velvety body. You eat it with a spoon, not from a glass.
2. Cut the tomatoes into chunks and put them in the blender with the garlic.
3. Add the torn bread and let it soak up the tomato juices for a few minutes.
4. Blend at length, then pour in the olive oil in a thin stream with the motor running: the soup pales and turns creamy.
5. Add the vinegar, season with salt and pepper and adjust to taste.
6. Pass through a fine sieve if you want it perfectly smooth, then chill for at least 2 h.
7. Serve well chilled, topped with diced tomato and pepper, croutons, parmesan shavings, toasted pine nuts and basil.

Adapted from Hervé Cuisine (YouTube)

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