And of course! This healthy and refreshing dish couldn't be missing from our collection of allicin-rich recipes. Here's our version. We hope you like it. We're eager to see and try your versions of this great Mediterranean classic. Don't forget to share them with us! 🙂
35 min
4 pax
Easy
We peel the garlic cloves (and remove the germ from the center of the clove).
We peel the tomatoes and chop them.
We placed the chopped tomatoes, garlic cloves, a pinch of salt, the chopped stale bread, and the vinegar in a blender.
We blend well, until it is a smooth cream, without lumps.
We add the oil in a thin stream so that the cream thickens.
In a frying pan with a little olive oil, sauté the bread cubes until crispy and golden brown and set aside for plating.
FINISHED DISH:
In a small plate or bowl, place a good base of our Salmorejo, and on top of it place a few cubes of toasted bread, some grated egg and a pinch of chopped chives along with a few drops of extra virgin olive oil.
The Salmorejo will develop more flavor from one day to the next.
It's a soup that, served ice cold, is perfect for hot summer days.
The ingredients are very important in this recipe and will make all the difference. We will use the best oil, the best vinegar, ripe and flavorful tomatoes, and, of course, the best garlic.
