Salmorejo Without Bread Recipes

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SALMOREJO (WITHOUT BREAD)

Salmorejo is a cold soup with a tomato base- much like the ever popular gazpacho. What makes salmorejo different than gazpacho (Spain's other cold soup) is the addition of quite a bit of stale bread, hard-boiled egg, and diced serrano ham served on top. NOTE: In this recipe, I've substituted almond flour for the bread and used bacon (nitrate-, dextrose-, and sugar-free).

Provided by Ruby15

Categories     Spanish

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11



Salmorejo (Without Bread) image

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).

Nutrition Facts : Calories 232, Fat 20.6, SaturatedFat 4.1, Cholesterol 98.7, Sodium 1056.7, Carbohydrate 4.6, Fiber 0.9, Sugar 2.3, Protein 7.3

1 small shallot (Roasted)
3 -4 garlic cloves (Roasted garlic is more mild, add according to size of garlic and personal taste)
4 -5 plum tomatoes
2 cups chicken broth (Homemade Bone Broth or Broth)
1 tablespoon red wine vinegar
1 teaspoon sea salt
1/2 teaspoon fresh ground pepper
1 cup almond flour
2 hard-boiled eggs, chopped
4 slices bacon (chopped)
1/4 cup extra-virgin olive oil (plus a little more for drizzling before serving)

SALMOREJO

Provided by Mark Bittman

Categories     soups and stews, appetizer, side dish

Time 2h

Yield 4 servings

Number Of Ingredients 7



Salmorejo image

Steps:

  • Quarter the tomatoes and onion; combine with the bread, garlic, oil and some salt and pepper in a bowl and let sit for about 30 minutes.
  • Put the mixture in a blender or food processor. (Work in batches if necessary.) Blend or process until smooth, then refrigerate for at least 1 hour before serving. Serve in bowls with shrimp.

Nutrition Facts : @context http, Calories 294, UnsaturatedFat 23 grams, Carbohydrate 12 grams, Fat 28 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 4 grams, Sodium 622 milligrams, Sugar 6 grams, TransFat 0 grams

2 pounds ripe tomatoes (4 or 5 large)
1/2 small onion, peeled
1 4-inch piece of day-old baguette, torn into pieces
2 cloves garlic, peeled
1/2 cup olive oil
Salt and freshly ground black pepper
8 large cooked and cooled shrimp, for serving

SALMOREJO

Provided by Ina Garten

Categories     main-dish

Time 2h10m

Yield 4 to 6 servings

Number Of Ingredients 15



Salmorejo image

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.

2 pounds ripe red tomatoes cored and roughly chopped
2 1/2 ounces country white bread from a boule, crusts removed
1 red bell pepper, cored, seeded, and large-diced
1/2 cup chopped red onion
3 to 4 garlic cloves, depending on the size
1/4 cup tomato puree, such as Passata di Pomodoro
3 tablespoons good sherry wine vinegar
Kosher salt and freshly ground black pepper
3/4 cup good olive oil, plus extra for serving
Toasted Croutons, for serving (recipe follows)
Small cherry tomatoes and fresh basil leaves, for serving
Flaked sea salt, such as Maldon, for serving
2 tablespoons good olive oil
2 1/2 ounces country white bread, crusts removed and 1/2-inch diced
Kosher salt and freshly ground black pepper

SALMOREJO

This silky, salmon-colored purée from Cordoba, Spain, is thicker and creamier than gazpacho Andaluz, just a simple mixture of tomatoes, bread, garlic and olive oil. Its success depends entirely on the quality of the tomatoes and oil. Authentic salmorejo has about three times as much olive oil as this version and can be thicker, doubling as a sauce or a dip. Traditionally, the soup is garnished with Ibérico or Serrano ham and diced hard-boiled eggs, but I like to garnish mine with diced green pepper or, for some spice, diced poblano pepper.

Provided by Martha Rose Shulman

Categories     dinner, lunch, soups and stews, appetizer, main course, side dish

Time 3h

Yield Four servings

Number Of Ingredients 7



Salmorejo image

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.

Nutrition Facts : @context http, Calories 117, UnsaturatedFat 1 gram, Carbohydrate 23 grams, Fat 1 gram, Fiber 5 grams, Protein 5 grams, SaturatedFat 0 grams, Sodium 612 milligrams, Sugar 7 grams, TransFat 0 grams

2 pounds ripe red tomatoes, peeled
4 ounces stale French baguette, crusts removed and diced or torn into pieces (about 2 1/2 cups diced or torn up bread)
2 garlic cloves, halved, green shoots removed, coarsely chopped
3 tablespoons extra virgin olive oil (more to taste), plus additional for drizzling
1 1/2 to 2 tablespoons sherry vinegar (to taste)
Salt to taste
Diced green pepper or, for a spicy twist, diced poblano pepper, for garnish (optional)

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