Salmorejo (Without Bread)

Name: Salmorejo (Without Bread)
Prep time: 45 min
Total time: 45 min
Yield: 4 serving(s)
Ingredients: 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)

Submitted by Ruby15

"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)."

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photo by Jonathan Melendez

Ready In:: 45mins
Ingredients:: 11
Serves:: 4

ingredients

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)

directions

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).

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Reviews

I'd never eaten this before until now and wow, was it good! The egg and bacon on top was the perfect compliment to the taste and texture of the salmorejo. This is a great summer recipe when you don't want to warm up your kitchen too much!

Jonathan Melendez
Sorry, not at all the way they make it in Spain.

Francis B.