Salmorejo using a Thermomix
Thermomix TM6, Thermomix TM5, Thermomix TM31
(5)
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.
