This beetroot salmorejo is a super easy, super quick, super healthy and super tasty cold soup that you will fall in love with. There are no excuses to invest 15 minutes of your life in preparing this wonder.
I love salmorejo so much! I’d go as far as saying that it’s one of the greatest soups ever created. And in our humble opinion, one of the most important contributions from the Spanish cuisine to the world’s gastronomy.
Similar in concept and elaboration to the better known gazpacho, the salmorejo hasn’t enjoyed yet the fame and glorious reputation of the former. Yet I must admit that very often I personally prefer its ticker and silkier texture.
The salmorejo is a traditional cold soup which is original from Cordoba but currently served all over the southern Spain region of Andalusia.
The original recipe, in its most basic form, can be traced back to – hold your breath – neolithic times! However, far from failing the test of time, the salmorejo has experienced a glorious renaissance during the last decade or so.
Today, we can enjoy the evolution of this recipe in the form of many different versions that generally substitute – or sometimes completely replace – part of the tomato for a different ingredient such as melon, cherry, strawberry or like our recipe today… beetroot.
All about this recipe is a win. It’s very quick and easy to prepare, it’s as healthy as it can get and it’s super refreshing and delicious!
INGREDIENTS
- 400 g Beetroot - Boiled
- 600 g Tomato
- 8 units Strawberries - Medium size
- 100 g Breadcrumbs
- 2 cloves Garlic
- 125 ml Extra virgin olive oil
- 20 ml Sherry vinegar
- 1 tbsp Salt
- 1 sprig Fresh basil
METHOD
- Wash the vegetables and drain them.
- Chop the boiled beetroot, the tomatoes and the garlic. Put them in a mixer together with the breadcrumbs and the vinegar. Pulse through until obtaining a fine and creamy texture.
- Add in the olive oil and the salt. Mix it all again for around 10 seconds. Strain the mix and keep it in the fridge for at least an hour before serving it in a bowl.
- Decorate the salmorejo with halved strawberries and some basil leaves. Drizzled with a few drops of olive oil.
