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Salmoreig or Salmorejo

Salmoreig, or salmorejo as some call it, is a cold soup that's been cooling us down for generations. You make it with raw tomatoes, bread, oil, and a splash of vinegar. Simple ingredients that somehow become something quite special when you blend them together. Ingredients for 4 people 1.5 kg ripe tomatoes. 100g bread (a day or two old works best). 1 clove of garlic (peeled, with the green shoot removed). 100ml extra virgin olive oil. 200ml cold water. 1 tablespoon white wine vinegar. salt. 4 hard-boiled eggs. serrano or ibérico ham (sliced very thin). Preparation Wash and peel the tomatoes without blanching them first. Just use a good peeler or a sharp knife. Cut out the seeds and set the flesh aside. Soak the bread in the cold water until it softens up nicely. Put the tomatoes in a large bowl along with the garlic, oil, salt, soaked bread, and vinegar. Blend everything until you get a smooth, creamy sauce. Taste it and add more salt if needed, then p...

Zucchini Cream Appetizer





Ingredients

for 10 small glasses
  • 200g zucchini.
  • 100g onion.
  • 100g leek (white part only).
  • 150g potato.
  • 1/2 liter chicken stock.
  • 1/2 liter water.
  • salt.
  • freshly ground black pepper.
  • extra virgin olive oil.

to finish:

  • 2 hard-boiled eggs, grated.
  • toasted bread (optional).

Preparation

In a pot with 3 tablespoons of oil, sauté the chopped onion and leek. When they're halfway cooked (don't let them brown), add the potato and zucchini, both cut into cubes. Cook for another 2 minutes, then pour in the stock and water.
Add salt, cover the pot, and let it simmer for 30 minutes.
Take it off the heat and blend until you get a really smooth cream.
Taste for salt and dust with a pinch of pepper.
Pop it in the fridge so you can serve this appetizer nice and cold.
When you're ready to serve, spoon the cream into little glasses, sprinkle the grated hard-boiled egg on top, and set out the toasted bread alongside...


Enjoy!

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