For those who don't know it, salmorejo is the most creamy and delicious cold tomato soup made basically with tomatoes, garlic, bread, olive oil, vinegar, and salt
Hope you like this fresh and simple recipe perfect for these summer days
4 cups heirloom tomatoes, chopped
1/4 cup extra virgin olive oil
2 tsp apple cider vinegar
1/4 tsp minced garlic
1/2 tsp Pink Himalayan salt
1/4 tsp fresh ground black pepper
2 slices of day-old bread (I used buckwheat sourdough)
1.Soak the bread in water for 10min and then squeeze the excess of liquid (you can add more bread at the end if you want to reach a thicker and creamier consistency)
2.Add all the ingredients (except the olive oil) in your blender and purée until very smooth.
3.With the blender running, gradually add the olive oil to emulsify.
4.Taste and add more salt or pepper if needed.
5.Chill in the refrigerator for at least 2 hours (preferably overnight)
6.Pour into bowls, garnish with sea salt flakes, and drizzle with extra virgin olive oil.
1 tablespoon oil
2 carrots, chopped
2 celery stalks, chopped
1 onion, chopped
Salt, to taste
Black pepper, to taste
1 potato, peeled and cubed
3 cloves garlic, minced
28 ounces tomatoes, diced
6 cups vegetable stock
2 zucchini diced
1 15 ounce can cannellini beans
3 cups spinach
2 cups pasta
Combine oil, carrots, celery, onion, salt, pepper, and potato in a large pot over medium heat for 3 minutes.
Add garlic and stir for one minute. Mix in diced tomatoes, vegetable stock, and zucchini.
Bring to a boil, place the lid on the pot, and simmer for 45 minutes.
Add cannellini beans, spinach, and pasta, and simmer 10 minutes.
Allow to cool, and enjoy!" By @buzzfeedtastyveg