The fit and gluten-free salmorejo recipe that will make you never buy packaged salmorejo again. recipe
Last Updated on
Total: 5 min Diners: 2
I love salmorejo, in summer I can eat it in sips, spoonfuls, spread on bread or as a sauce for dressing salads. It is also a recipe that can be prepared in a moment, as it has no difficulty at all. What happens is that many times I crave it and I do not have suitable bread to prepare it, so sometimes I have given me to make experiments and some, like the recipe that I’m going to give you now.
Ingredients
Ripe tomatoes without skin, 500 g Cooked beans, 100 g Garlic, 1 clove without the germ Extra virgin olive oil, 60 ml Salt, to taste Serrano ham or hard boiled egg to decorate
Step 1
In the blender jar we put the chopped tomatoes and crush them completely until we obtain a fine and homogeneous puree. Personally I like to add the peeled tomatoes unless I use cherry tomatoes with very thin skin that, once everything is well crushed, hardly noticeable.
Step 2
Add the cooked beans, the garlic clove without the germ, the extra virgin olive oil and salt to taste -usually half a teaspoon will be enough-.
Step 3
Whisk very well until you have a homogeneous and emulsified cream.
Step 4
Serve cold and garnish with some diced serrano ham or a chopped hard-boiled egg.
Notes
The key to obtain a velvety texture salmorejo is patience, you have to beat and mash a lot until the mixture is completely emulsified and for this it is best to use a food processor type Thermomix, Mambo, Chefbot, Monsieur Cuisine or similar, but also work phenomenal blenders, which for a very moderate price give very good results to get creams and purees with professional finishes.
