Salmorejo Sevillano Recipes

Steps:

• Place the tomatoes, bread, bell pepper, onion, and garlic in the bowl of a food processor fitted with the steel blade or in the glass jar of a blender and puree until you can only see tiny bits of the tomato skins. Pour the puree into a large bowl and whisk in the tomato puree, sherry vinegar, 2 teaspoons salt, and 1 teaspoon pepper. Slowly whisk in the olive oil, cover, and refrigerate for just 2 hours for the flavors to blend. (If you refrigerate the soup for more than 2 hours, prepare the soup without the olive oil, refrigerate, and whisk in the olive oil before serving. The olive oil congeals in the soup if you refrigerate them together for more than 2 hours.)
• Serve cold in shallow bowls and top with the warm toasted croutons, halved cherry tomatoes, julienned basil leaves, flaked sea salt, and a drizzle of olive oil.
• To toast croutons, pour 2 tablespoons of the olive oil in a small (8-inch) saute pan and heat over medium-high heat until a drop of water splashed in the pan sizzles. Add the bread cubes and saute, tossing occasionally, for 4 to 5 minutes, until the bread is evenly browned. Sprinkle generously with salt and pepper.

Steps:

• Soak the bread in a shallow dish of water for 30 secs on each side. Whizz together the soaked bread, tomatoes, green pepper, garlic and olive oil in a food processor. Add 2 tbsp cider vinegar, a large pinch of salt and 100ml water, then mix again to a smooth soup consistency, adding a little more water if it is too thick. Check the seasoning and add more salt, vinegar or olive oil to taste.
• Chill the soup for at least 1 hr, then drizzle with extra virgin olive oil and sprinkle with black pepper. Top with the egg, onion, ham and green pepper.

Steps:

• Place the bread in a bowl, and cover with cold water. Allow to sit for a few minutes, then drain and squeeze the water from the bread. Return the bread to the bowl, and place a strainer over the bowl.
• Cut the peeled tomatoes in half across the equator, and squeeze out the seeds over the strainer. Rub the seed pods against the strainer to extract as much juice as you can. Discard the seeds. Chop the tomatoes coarsely, and add to the bowl with the bread and tomato juice. Add the garlic, 2 tablespoons of the olive oil, the vinegar and salt to taste. Toss together and leave to marinate for 30 minutes.
• Transfer to a blender, and blend at high speed until homogenized (you will probably have to do this in two batches). While the blender is running, drizzle in the remaining tablespoon of olive oil. Pour into the bowl, taste and adjust seasoning, adding more salt if desired. Cover and chill for at least two hours.
• Serve, garnishing each bowl with diced green or poblano pepper and a drizzle of olive oil.

Steps:

• Prep: Roast garlic and shallot (drizzle with a little olive oil and wrap in foil. Roast in oven (or Grill) at 425 degrees for about 1/2 hour. Chop shallot for easy blending.
• Prep: Wash and core tomatoes. Chop for easy blending.
• Place in a blender, chopped tomatoes, broth, red wine vinegar, roasted garlic (2 - 3 cloves), roasted chopped shallot, salt and pepper. Chop in blender first, then puree.
• In a mixing bowl, put in the almond flour; pour tomato mixture over flour and let sit for 10 to 15 minutes. Mixture will start to thicken.
• Return to blender. Add ¼ cup of olive oil, and purée until smooth.
• Chill for 2 - 3 hours.
• Pour into serving bowls; garnish with hard boiled eggs, bacon or ham, and a drizzle of olive oil (optional).

Steps:

• Place tomatoes in boiling water for 1 minute, then quickly take them out and peel their skins off.
• Blend together the tomatoes, salt, vinegar and garlic.
• Add the bread, depending on the size of the slices, add until consistency is thick, but still runs.
• Pour the salmorejo into a bowl, rip the boiled egg and bacon up with your hands and garnish in the center.
• Add a dash of the olive oil. In addition to making it look pretty, it also tastes great. Remember; the darker the oil, the better.

Steps:

• Put a small frying pan on a low heat, add the cumin seeds and toast for 1-2 mins, stirring frequently. Crush the seeds using a pestle and mortar. Soak the bread in cold water for 10 mins.
• Meanwhile, to skin the tomatoes, cut a cross in the skin on the top and bottom of each tomato, then put them in a bowl and cover with boiling water. After 1-2 mins, drain the tomatoes and plunge into a bowl of ice-cold water. The skins should now peel off easily.
• Cut the flesh into quarters and remove the seeds and pulp. Put the seeds and pulp in a sieve over a bowl and squish to release all the juices from around the seeds. Keep the juice and discard the seeds and pulp.
• Put the garlic, tomato quarters and juice, peppers and cumin in the bowl of a food processor or blender. Squeeze out the water from the bread, then add to the processor. Season and blitz until very smooth. Add the vinegar to taste, checking for a good balance of flavours, then cover and chill for at least 2 hrs.
• When ready to serve, roughly chop the eggs, serrano ham and parsley. Ladle the soup into bowls and add some of each of the toppings. Add a drizzle of your best olive oil, a grinding of pepper and serve.