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almorejo is a chilled tomato soup from Andalusia, Spain. It is similar to gazpacho, but is thicker and creamier due to the addition of breadcrumbs. Salmorejo is typically served as a summer dish and is a popular appetizer in Spain.

Here is a simple recipe for salmorejo with extra virgin olive oil:

INGREDIENTS

• • 2 lbs ripe tomatoes, cored and roughly chopped
  • 1 clove of garlic
  • 1 slice of white bread, crust removed and soaked in water
  • 2 tablespoons of sherry vinegar
  • Salt, to taste
  • 8-9 tablespoons of extra virgin olive oil
  • Garnish: diced Serrano ham, diced hard-boiled eggs, and croutons

INSTRUCTIONS

1. In a blender, combine the tomatoes, garlic, soaked bread, sherry vinegar, salt, and extra virgin olive oil.
2. Blend the ingredients until smooth, about 2-3 minutes.
3. Pour the mixture through a fine-mesh strainer into a large bowl, discarding any solids.
4. Chill the salmorejo in the refrigerator for at least 2 hours.
5. When ready to serve, ladle the salmorejo into bowls and garnish with diced Serrano ham, diced hard-boiled eggs, and croutons.

VEGETARIAN VERSION: remove Serrano ham.

VEGAN VERSION: remove Serrano ham and egg. Add chopped cucumber and nuts for garnish.

Enjoy this refreshing summer dish!

Here is a simple recipe for hummus using extra virgin olive oil: 

INGREDIENTS

 INSTRUCTIONS

1. In a food processor, combine the chickpeas, tahini, lemon juice, garlic, cumin, and salt.
2. Start processing the ingredients and gradually add in the extra virgin olive oil while the food processor is running.
3. If the mixture is too thick, add water, 1 tablespoon at a time, until the desired consistency is achieved.
4. Continue processing until the hummus is smooth and creamy, about 2-3 minutes.
5. Transfer the hummus to a serving bowl and garnish with a sprinkle of paprika and a drizzle of extra virgin olive oil.
6. Serve with fresh vegetables, crackers, or pita bread.

Spread hummus, not hate.

POPULAR WISDOM

 

Gazpacho is a cold soup originating from Andalusia, Spain. It is made primarily of raw vegetables such as tomatoes, cucumbers, bell peppers, bread, garlic and extra virgin olive oil, blended together to create a refreshing soup.

Here is a step-by-step gazpacho  recipe using extra virgin olive oil:

Ingredients

• • 6 medium ripe tomatoes

• • 1 medium cucumber

• • 1 red bell pepper

• • 1 green bell pepper

• • 1/2 white onion

• • 2 cloves of garlic

• • 2 slices of bread, crusts removed

• • 3 tablespoons of extra virgin olive oil

• • 3 tablespoons of sherry vinegar

• • Salt and pepper to taste

INSTRUCTIONS

1. Cut the tomatoes, cucumber, peppers, and onion into small pieces.
2. Blend the vegetables together with the bread and garlic until smooth.
3. Stir in the extra virgin olive oil, sherry vinegar, salt, and pepper.
4. Chill in the refrigerator for at least 2 hours, or until cold.
5. Serve with a drizzle of extra virgin olive oil and a sprinkle of chopped fresh parsley or basil.

I had my first bowl of gazpacho when I was fifteen in Spain, and the impression it made was a lasting one.

Gwyneth Paltrow

Enjoy this classic and refreshing summer dish!