Three versions of the salmorejo without bread perfect so as not to miss the traditional recipe, have a lighter dinner and gluten free

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Three versions of the salmorejo without bread perfect so as not to miss the traditional recipe, have a lighter dinner and gluten free







© GtresOnline



If you love salmorejo but are reluctant to prepare it because bread is among its ingredients, here are three versions without it that will be just as tasty and that are lighter and also gluten-free. They are very easy to prepare and we assure you that they do not fail.

Ingredients for 4 people (or a liter and a half of salmorejo): 1.2 kg of Huesca pink tomato, 1 large ripe avocado, 4 ripe apricots, 1/4 of a ripe Golden apple, 50 ml of extra virgin olive oil, 3 tablespoons of vinegar, 10 g of salt and 1/2 teaspoon of pepper.

Step by Step:

  1. Chop the tomatoes, avocado and apricots, add them to a blender or food processor glass. Crush. If necessary, it can be passed through a strainer to remove thicker pieces.
  2. Add the oil little by little and continue mixing at medium-low speed so that it emulsifies.
  3. Add salt and a touch of vinegar to taste.
  4. Chill in the fridge
  5. Serve with a boiled egg, diced ham, bread sticks, pickles …

Ingredients for 4 people: 1 kilo of ripe tomatoes, 2 carrots, 1 cucumber, 1 small green pepper, 1 clove of garlic, salt, 120 g of extra virgin olive oil, boiled egg and diced ham to decorate.

Step by Step:

  1. Cut the tomatoes and remove the excess water (it will help the cream to thicken better).
  2. Clean and chop the carrots (previously cooked and cold), the cucumber and the green pepper .. Chop the garlic clove.
  3. Place the ingredients in the blender or food processor glass and blend. Add the oil with a fine thread to emulsify. Correct salt.
  4. Serve cold with diced ham or boiled egg.

Ingredients for 4 people: 1 kilo of ripe tomatoes, 2 boiled eggs, 1 clove of garlic, salt, extra virgin olive oil. To decorate: ham cubes.

Step by Step:

  1. Wash and chop the tomatoes. Crush together with the garlic clove.
  2. Add the boiled egg, which will help to give the creamier and thicker texture.
  3. Emulsify with extra virgin olive oil.
  4. Add salt to taste.
  5. Serve cold with diced ham.

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