Salmorejo
- 4 large ripe tomatoes (about 2 ¼ pounds), cored and halved
- 1 cup roasted peppers (about 7 ounces), drained (not traditional, but definitely a great addition)
- ½ small yellow or red onion
- 1 clove garlic
- ½ cup good quality unrefined, cold-pressed extra-virgin olive oil
- ¼ cup balsamic vinegar (not the aged, thick, syrupy kind)
- ½ cup crackers (I used almond flour crackers) or 1 piece baguette that's about ½ cup
- 1 ½ teaspoons freshly ground black pepper or to taste
- 1 teaspoon sea salt + more to taste
- Garnish if desired: chimichurri, cooked crab or shrimp, avocado, chopped hard boiled eggs, croutons, chives
- Blend tomatoes in a blender at medium speed. Strain through a sieve*. Transfer back to the blender.
- Add remaining ingredients except garnishes to the blender. Blend until smooth.
- Chill at least 8 hours to allow flavors to meld.
- Taste for seasoning and serve with desired accompaniments.
*it is best to use a sieve that is not so fine as it will take a very long time to strain the tomatoes.
Makes 4 ½ to 5 cups of strained soup
Recipe by Pamela Salzman at https://pamelasalzman.com/salmorejo-recipe/
3.3.3077