Salmorejo using a Cecotec
Mambo 7090, Mambo 8090, Mambo 8590, Mambo 9090, Mambo 9590, Mambo 10070, Mambo 10090, Mambo 12090, Mambo 12090 Habana, Mambo 11090, Mambo 11090 Habana, Mambo Touch, Mambo Touch Habana, Mambo 6090, Mambo CooKing
(4.8)
Preparation time
20 min
Total time
143 min
Servings
4
Calories / Serving
369 Cals
Difficulty
Easy
Ah, Salmorejo, the cool cousin of gazpacho, hailing from the sun-drenched lands of Andalusia! This chilled tomato soup is like a summer vacation in a bowl, blending ripe tomatoes, crunchy bread crumbs, and a generous splash of olive oil into a silky, velvety delight. Legend has it that this dish was originally enjoyed by farmers as a refreshing meal during the hot afternoons, often topped with hard-boiled eggs and exquisite Serrano ham. So, whether you're lounging by the pool or simply trying to impress your friends at a dinner party, Salmorejo is bound to add a splash of sunshine to your table and a smile to your face!
Ingredients
- 500 g Tomato
- 2 Cloves of garlic
- 100 g Stale bread
- 5 g Olive oil
- 20 g Sherry vinegar
- 5 g Salt
Steps
Salmorejo Base
- Add 500 g of tomato, 2 cloves of garlic in the food processor bowl.
- Mix manual: 20sec / 0°C / Speed 5.
- Add 100 g of stale bread, 50 g of olive oil, 20 g of sherry vinegar, 5 g of salt in the food processor bowl.
- Mix manual: 1:00min / 0°C / Speed 10. Scrape the sides of the bowl with the spatula
- Adjust seasoning with salt and sherry vinegar, according to your taste.
- Transfer the content of the food processor bowl in a container.
- Setaside the preparation content in a fridge during 2h .
Garnish
- Boil the saucepan filled with water.
- Cool the eggs under running water, peel, and dice them.
- Dice the ham into small cubes.
Final Assembly
- Pour the content of the fridge in a bowl.
- Garnish with diced ham and diced eggs.
- Add 5 g of olive oil on the preparation content.
- Serve Cold.
