"Salmorejo"
A delicious, silky smooth, cold tomato soup
Ingredients
- 1 kilo cored, tasty ripe tomatoes
- 100 grams boiled peeled potatoes
- 50 grams olive oil
- 1 clove garlic chopped
- 2-3 good pinches salt
Instructions
- Cut tomatoes into biggish chunks, removing the core. The kilo weight is after the core has been removed but I doubt it will make much difference if you measure them before removing the core. The measurements in this recipe are approximate, a bit more or a bit less won't matter. Place chunks in a large bowl.
- Blitz the tomatoes with an immersion blender. Alternatively, blitz them in a normal blender.
- When there are no tomato chunks left, place a small holed colander or sieve over another large bowl and pour in the blitzed tomato. Stir with a spoon so the juice goes into the bottom bowl. Stir until all the juice is in the bottom bowl.
- Add the potatoes, garlic, olive oil and salt to the tomato juice and blitz with the immersion blender until you have a lovely, creamy consistency. Alternatively, tip it all into a normal blender and blitz that way. Taste to check if there's enough salt, adding more if necessary.
- Place in the fridge until very cold and serve.