Beetroot salmorejo

We propose a twist on the classic salmorejo recipe. Although it is a hearty first course, it is very appetizing for summer days.

INGREDIENTS (for 6 people)

• 400 grs of cooked beet.
• 500 grs of very ripe tomatoes.
• 1 clove of garlic.
• 75 cl of extra virgin olive oil.
• 70 grams of day-old bread.
• splash of white vinegar.
• salt.

ELABORATION:

We put all the ingredients except the oil in a food processor and blend until a homogeneous mixture is formed, without pieces of the different products. Now we will add the oil slowly so that the mixture emulsifies.

Once the process is complete, we can strain it through a sieve or leave it as is, according to our taste. Some people like it without straining it because it looks more artisanal. If we strain it, we will get a very fine cream with an incredible texture.

We will keep it in the refrigerator until it is very cold.

If we want to turn it into a “delicatessen” dish, we can serve it with some pieces of melon, pumpkin seeds and flaked salt.

If, on the other hand, we want it to be more classic, we can add a little hard-boiled egg and diced ham or canned tuna.