Easy

Bread-free apple salmorejo

Total time2 h 15 min Preparation and possible waiting 2 h 15 min · Cooking 0 min

Preparation and possible waiting: 2 h 15 min · Cooking: 0 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Servings4

Allergens

Sulphites: check label: Ingredient to check: Apple cider vinegar. Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact.

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2 h 15 minpreparation and possible waiting

4servings

1.074 kcalwhole recipe

268 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Total time: 2 h 15 min Preparation and possible waiting 2 h 15 min · Cooking 0 min

Preparation and possible waiting: 2 h 15 min · Cooking: 0 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Recipe characteristics

Vegan Cream More than 2 hours Home-style

Allergens

View full classification 16 tags

Diet

Vegan

Dietary requirements

Gluten-freeLactose-freeEgg-free

Dish type

CreamStarter

Meal

LunchDinner

Preparation

No-cook

Appliances

BlenderKitchen knife

Cuisine

Home-styleSpanish

Season

Summer

Occasion

Everyday menu

Total time

More than 2 hours

Allergen information is indicative. Always check each product label and possible cross-contamination.

Recipe characteristics

Dish type

Cream · Starter

Meal

Lunch · Dinner

Total time

More than 2 hours

What you need

Ingredients

Tick the ingredients you need to buy.

Tomato very ripe plum tomatoes; trimmed weight 600 g
Apple peeled and cored; 280 g soup and 20 g garnish 300 g
Garlic 1 small peeled clove 3 g
Extra virgin olive oil about 100 ml: 85 g soup and 6 g finish 91 g
Apple cider vinegar unflavoured 5 g
Salt adjust to taste · Approx. ½ level tsp of fine salt 3 g

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Method

Wash the tomatoes and remove their stalks. Wash, peel and core the apples, then weigh 300 g flesh. Keep one 20 g piece covered in the fridge for the garnish; dice the remaining 280 g and the tomatoes.
Place the tomatoes and 280 g apple in a tall jug or blender. Add the peeled garlic, vinegar and salt. Blend until no chunks remain, stopping and switching off before scraping down the sides.
Gradually blend in 85 g oil until smooth and glossy. With a hand blender, keep the head submerged and work in short intervals within the manufacturer’s operating limits. If tomato skins remain, press the soup thoroughly through a fine sieve.
Cover and refrigerate for 2 hours. Stir before dividing between four bowls.
Finely dice the reserved 20 g apple now and scatter on top. Finish with the remaining 6 g oil, divided between the four portions.