Andalusian gazpacho (salmorejo)
Cooking time:
15 minutes
Active time:
15 minutes
Complexity:
Easy
A more satisfying and thick version of gazpacho with the addition of bread, ideally a little dried up, yesterday. Add bacon chips at will. Also, when serving, you can add half boiled eggs, basil or parsley.
See all recipes category Tomatoes 
4
Recipe "Gaspacho in Andalusian (salmorejo)"
Ingredients for 2 servings
large tomatoes
2 pcs.
ciabatta
50-100g
garlic
2 cloves
olive oil
3 tbsp. l.
tomato juice
300 ml
raw smoked bacon
80g (optional)
sugar
1 tsp
salt
pinch
Step 1/5
Place the bacon on a baking tray and bake at 160C in the oven until crunched, about 30 minutes (add them to the cooking time). This step can be skipped if you do not plan to add bacon.
Step 2/5
Cut half of one tomato into small cubes and leave to serve.
Step 3/5
Put the remaining tomatoes in a blender along with bread, tomato juice and garlic, punch until smooth. Add salt and sugar to taste, optionally add a little lemon juice or vinegar.
Step 4/5
Punch in a blender.
Step 5/5
Pour the soup into plates, add olive oil, pepper and garnish with herbs and bacon chips.
Ingredients for 2 servings
large tomatoes
2 pcs.
ciabatta
50-100g
garlic
2 cloves
olive oil
3 tbsp. l.
tomato juice
300 ml
raw smoked bacon
80g (optional)
sugar
1 tsp
salt
pinch
Nutritional value per 100 g
Calories
125 kcal
Proteins
3 g
Fats
9 g
Carbohydrates
7 g
Saturated fat
2 g
Dietary fiber
1 g
Added sugar
1 g
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