Salmorejo Gazpacho
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 pounds of ripe red tomatoes, peeled4 oz stale french bread, crusts removed and diced up2 cloves of garlic, coarsely chopped3 tblsp. extra virgin olive oil + a bit to drizzle over1.5 - 2 tblsp. sherry vinegar to tastesalt to tasteGarnish (optional): Diced poblano or green peppers.
Place the cubes of bread into a bowl and cover with cold water. Allow to sit for a few minutes, then drain and squeeze out the water from the bread. Place the bread back into the bowl, then cover the bowl with a strainer.
Cut the peeled tomatoes in half across their equator, and squeeze out the seeds over the strainer. Rub the seed pods against the strainer to get out as much juice as you can, then dump the seeds.
Chop the tomatoes coarsely, then add to the bowl with the bread and tomato juices. Add the garlic, 2 tablespoons of the olive oil, and salt to taste, then toss and leave to marinate for 30 minutes.
Transfer the mixture into a blender in batches and blend until it's homogenized and smooth, drizzling in the remaining tablespoon of olive oil as you go.
Combine the blended soup batches into a large bowl, taste, and adjust seasoning with vinegar and salt as desired, then cover and chill for at least 2 hours.
Server, garnishing with the diced pepper and a drizzle of olive oil over the top.
Makes 4 servings.
If you're preparing this a day or two ahead of time, make the soup but leave out the garlic. On the day of, blend the garlic with a cup of the soup, then re-whisk it back into the soup.
Number of Servings: 4
Recipe submitted by SparkPeople user BZARCHER.
Cut the peeled tomatoes in half across their equator, and squeeze out the seeds over the strainer. Rub the seed pods against the strainer to get out as much juice as you can, then dump the seeds.
Chop the tomatoes coarsely, then add to the bowl with the bread and tomato juices. Add the garlic, 2 tablespoons of the olive oil, and salt to taste, then toss and leave to marinate for 30 minutes.
Transfer the mixture into a blender in batches and blend until it's homogenized and smooth, drizzling in the remaining tablespoon of olive oil as you go.
Combine the blended soup batches into a large bowl, taste, and adjust seasoning with vinegar and salt as desired, then cover and chill for at least 2 hours.
Server, garnishing with the diced pepper and a drizzle of olive oil over the top.
Makes 4 servings.
If you're preparing this a day or two ahead of time, make the soup but leave out the garlic. On the day of, blend the garlic with a cup of the soup, then re-whisk it back into the soup.
Number of Servings: 4
Recipe submitted by SparkPeople user BZARCHER.
Nutritional Info Amount Per Serving
- Calories: 234.0
- Total Fat: 12.3 g
- Cholesterol: 0.0 mg
- Sodium: 198.6 mg
- Total Carbs: 28.6 g
- Dietary Fiber: 3.9 g
- Protein: 4.9 g
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