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Beetroot salmorejo

Salmorejo is a thicker, creamier version of gazpacho. Originally from Cordoba, it is traditionally made with the same base of ripe tomatoes, garlic, bread and extra virgin olive oil; but with no cucumber or peppers. The emulsified texture is thicker thanks to the extra bread and olive oil used. This delicious variation adds beetroot, for a different take of the Cordoban classic dish. 

Ingredients

Makes 1 litre (approx. 4 bowls).

750g ripe plum tomatoes

375g beetroot (cooked or packet)

25g green peppers

75g white bread (baguette not sliced) with crust
removed

1 large garlic

½ teaspoon wine vinegar

75ml extra virgin olive oil (EVOO)

¼ teaspoon salt

The lesser-known cousin of gazpacho, Salmorejo is one of Cordoba´s most popular dishes

Step 1:

Peel the tomatoes - by putting them in hot water for a
few minutes and the peel comes away easily.

Step 2:

Put tomatoes and beetroot in a blender. Blend for 5-10
mins. Add all other ingredients (except EVOO) and blend well.

Step 3:

Pour in the olive oil slowly and blend until a shiny emulsion is formed. Taste and add a little more oil or salt if required. To serve, add a garnish of crushed pistachios and a little crumbled cheese (soft goats cheese or feta) on top.

Salmorejo is often eaten with a spoon while gazpacho can simply be drunk from a glass. It can be served on its own as a healthy, light lunch in summer; or as a starter for dinner any time. The traditional Salmorejo recipe (without beetroot), made by adding more tomato and leaving out the beetroot, is usually topped with small chunks of ham and boiled egg!

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