Salmorejo
Spain
Prep: 15 minutes
Cook: none
Rest: 1h00
Difficulty: Intermediate
This Andalusian cold, close to gazpacho, is thicker and creamier thanks to stale bread and being prepared in an emulsion.
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Ingredients
To delight
2
people
500
g
tomato
100
g
stale bread
100
ml
olive oil
50
ml
Flora Professional cooking cream
1
garlic clove
fleur de sel
Directions
Step 1
Blanch the tomatoes: cross each one of them with a knife, soak for 30 seconds in boiling water, then cold water. You’ll be able to easily peel them off.
Step 2
Blend their flesh using a hand blender, along with the stale bread crumb.
Step 3
Add the olive oil gradually, while still blending, then the plant-based cream and garlic, until you get a thick purée.
Step 4
Season to salt, transfer to fridge for one hour, and serve with croutons (here made with tofu) and vacon (see recipe).
