Bread-free apple salmorejo
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Recipe characteristics
Gluten-free and 2 more Indicative dietary requirements
View full classification 18 tags
Allergen information is indicative. Always check each product label and possible cross-contamination.
Recipe characteristics
Cream · Starter
Lunch · Dinner
More than 2 hours
Ingredients
＋ Añadir a un menú- 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 3 g
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Method
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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.
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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.
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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.
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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.
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