New GF recipe: our (gluten-free) salmorejo
The salmorejo dish is a tradition at home. Sara’s parents usually cook it every time they invite friends for the first time at home and it is also a weekly option during hot summers in Andalucía.
Less known that "gazpacho", the "salmorejo" is a delicious dish actually from Córdoba (Spain), made from tomatoes, bread, olive oil, garlic and vinegar. We’re sharing the gluten-free version of our Andalusian family recipe. Enjoy!
(Gluten-free) SALMOREJO RECIPE
By Du bois à la maison
4-6 people
Prep time: 20 mins
Total time: 3 hours
Category: Gluten-Free Recipes, Starters, Cold Soup
INGREDIENTS
1500 grams of fresh (organic) peeled tomatoes
250 grams of gluten-free bread
100-125 ml of olive oil
1 garlic clove
2-3 tablespoons of cider vinegar
1-2 teaspoons of salt
A slice of red pepper (optional)
1 egg per person (optional)
INSTRUCTIONS
Peel and chop a tomatoes. Place them in a bowl.
Add the peeled garlic clove and the slice of red peeper (optional) into the bowl.
Mix everything. Once everything is well mixed, add the pinch of paprika on the top of the purée.
Once everything is well mixed, add the gluten-free bread and mix again.
Add the olive oil, sider vinegar and the salt. Mix again.
Refrigerate at least 2 hours before serving.
When serving, you can add a crumbled boiled egg per person (optional, also flakes of tuna or chunks of Iberian hum). Bon appétit !