The Word Salmorejo ( sal mo ré ho ) signifies Salmuria or Salmuero, denoting a highly saline aqueous médium. However, Salmorejo is quite different and is a garlic, tomato, bread, White wine vinegar, and green bell pepper thick cold soup. It is quite distinct from a Gazpacho.
This is the bed of the dish, I had made and finally have a few minutes to type up the récipe and post the photograph that I took .. ( Photo Below .. )
Ingredients (serves 4) ..
2 cloves of peeled and minced garlic
1 egg yolk
4 large ripe red tomatoes ( 750 grams or 1.5 Pounds ) peeled and sliced finely or diced ( I de-seed mine)
1 thick slice of day old Baguette ( bread without alot of interior )
1/3 cup of Spanish Evoo ( 3 fl. oz. / 90 Ml. )
Salt and freshly ground black pepper to taste
2 Tablespoons White Wine Vinegar ( 30 Ml. / 1 fl. ounce )
1 Small onion or shallot peeled and minced ( chopped very tiny and finely )
1 small Green bell or Green Italian pepper minced
2 Ounces or 60 grams of Hard Boiled Egg diced finely (a sprinkle of garnish ) .. I leave out ..
Instructions for Salmorejo which is on the bottom of the dish:
1) Blend the garlic, onion, egg yolk and the tomatoes, Green pepper & bread in a food processor or large Mortar or Blender.
2) Drizzle the Evoo extremely slowly until you have a thick creamy texture ..
3) Salt to taste and add the black pepper. Slowly add the vinegar.
4) Place in a glass bowl and cover and refrigerate for 2 hours ..
The lobster (substitution suggestions: Prawns / Shrimp or Crab )
1) Prepare the Lobsters in boiling salted wáter or Court Bouillon for 8 to 10 minutes with sea salt.
2 ) Allow the lobsters to cool for 10 minutes or so, for easy handling.
3) Pull the lobster meat out of the shell .. And place on top of the Salmorejo in bowls.
Voila ! Remarkably wonderful ..
This is the bed of the dish, I had made and finally have a few minutes to type up the récipe and post the photograph that I took .. ( Photo Below .. )
Ingredients (serves 4) ..
2 cloves of peeled and minced garlic
1 egg yolk
4 large ripe red tomatoes ( 750 grams or 1.5 Pounds ) peeled and sliced finely or diced ( I de-seed mine)
1 thick slice of day old Baguette ( bread without alot of interior )
1/3 cup of Spanish Evoo ( 3 fl. oz. / 90 Ml. )
Salt and freshly ground black pepper to taste
2 Tablespoons White Wine Vinegar ( 30 Ml. / 1 fl. ounce )
1 Small onion or shallot peeled and minced ( chopped very tiny and finely )
1 small Green bell or Green Italian pepper minced
2 Ounces or 60 grams of Hard Boiled Egg diced finely (a sprinkle of garnish ) .. I leave out ..
Instructions for Salmorejo which is on the bottom of the dish:
1) Blend the garlic, onion, egg yolk and the tomatoes, Green pepper & bread in a food processor or large Mortar or Blender.
2) Drizzle the Evoo extremely slowly until you have a thick creamy texture ..
3) Salt to taste and add the black pepper. Slowly add the vinegar.
4) Place in a glass bowl and cover and refrigerate for 2 hours ..
The lobster (substitution suggestions: Prawns / Shrimp or Crab )
1) Prepare the Lobsters in boiling salted wáter or Court Bouillon for 8 to 10 minutes with sea salt.
2 ) Allow the lobsters to cool for 10 minutes or so, for easy handling.
3) Pull the lobster meat out of the shell .. And place on top of the Salmorejo in bowls.
Voila ! Remarkably wonderful ..
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