How to make salmorejo with a blender

If you are a novice, we will explain how to make salmorejo with a blender. There are people who prefer to use food processors, but the mixer is more than enough to achieve an ideal texture.

Both to make salmorejo and as gazpacho you need a good tomato, garlic, olive oil and bread. The gazpacho also includes vinegar, pepper and cucumber, and a smaller amount of garlic, while in the salmorejo the tomato is the only protagonist, hence the quality of the product is of vital importance, and the flavor of the garlic is usually stronger .

Salmorejo ingredients for 4 people

• 1 kg of ripe tomatoes, but not soft (preferably vine or pear).
• 200 g of breadcrumbs, approximately one loaf.
• 100 g of extra virgin olive oil (the Arbequina olive goes very well for this recipe).
• 1 garlic.
• 1 tablespoon sherry vinegar (optional).
• Salt to taste.

Salmorejo recipe in blender

• Wash and cut the tomatoes. Put them in the blender glass together with the garlic and the bread, from which you have previously removed the crust. Blend for 2-3 minutes at full power.
• Pass through a strainer or a Chinese to remove the seeds and the skin.
• Put the crushed tomato back in the blender jar and add 1 tablespoon of sherry vinegar and salt to taste.
• With the vessel at minimum power, add the oil dropping it on a thread.
• Beat 1 or 2 more minutes, until emulsified and obtain a fine and light texture.
• put it in the fridge 2 hours minimum to serve it very cold.

Salmorejo can be serve with tacos of serrano ham or boiled eggs, in small pieces with a touch of olive oil. To enjoy!