Classic salmorejo from Córdoba: a thick, cold tomato soup made with good olive oil, finished with a swirl of natural fermented coconut that adds freshness and a tang that goes beautifully with tomato. Dairy-free.
Ingredients
- 1 kg very ripe plum tomatoes
- 200 g day-old white bread
- 1 small garlic clove
- 100 ml extra virgin olive oil, plus a drizzle to serve
- 1 teaspoon salt
- 1 teaspoon sherry vinegar (optional)
- 150 g natural fermented coconut, to serve
- Croutons and a few basil leaves, to serve
Method
- Wash the tomatoes, remove the stalks and chop them.
- Blend them to a smooth purée and pass it through a sieve to remove the skins and seeds.
- Tear the bread into pieces, add to the tomato and leave to soak for 10 minutes.
- Add the garlic, salt and vinegar, and blend again.
- With the blender running, pour in the oil in a thin stream until the salmorejo is thick and glossy.
- Taste, adjust the salt and chill for at least 1 hour.
- Mix the fermented coconut with a pinch of salt. Serve the salmorejo well chilled with a swirl of coconut on top, croutons, basil and a drizzle of oil.
Time: 75 minutes · Serves 4
For a smoother soup, add 50 ml of kefir-style fermented coconut when blending. It keeps for 2 days in the fridge.
You might also like our chickpea and tomato salad. Find COCO by Angela at your nearest shop.