Salmorejo is an Andalusian typical dish that comes from the province of Córdoba. This kind of gazpacho is thicker and is taken in the form of a cold soup. In recipesgratis.net we have varied the dish and created a cold beet soup with tomato, very similar to traditional salmorejo but with a sweeter taste. If you want to leave your diners with your mouth open, do not hesitate to try this beet and tomato salmorejo.
| 🚻 4 Diners | 🕘 15m | 🍵 Centralness | 🤯 Low Disturbance |
| Ingredients to make beet and tomato salmorejo: |
| 8 Tomato units 1 Cocida beet unit 1 pinch of salt 3 tablespoons of olive oil 1 jet of apple vinegar 2 cups of bread crumb ½ clove of garlic |
| ADDITIONAL CHARACTERISTICS: MIDDLE COST, |
Ingredients to make beet and tomato salmorejo:
1. We gather all the ingredients to prepare the beet salmorejo.
2. First, we peel the tomatoes and remove the stem. For the Salmorejo recipe it is convenient to use mature tomatoes.
3. On the other hand, we hydrate the bread crumb with a tablespoon of apple vinegar and a little water. Ideally, the bread wets completely.
4. Troke the tomatoes, put them in the blender and add half-clove half and a piece of cooked beet.
5. Add the bread crumb, a little salt and 3 tablespoons of olive oil. We beat until a fine soup left without lumps. If it is very liquid we can add more crumb of bread and olive oil.
6. We serve the beet salt with a splash of olive oil on top and some chopped beet pieces. If you liked this beet gazpacho sure that you also love the cold beet and apple soup. We expect your photos and comments!
