(For 4 servings).
For the salmorejo:
1 kg of ripe, fleshy tomatoes.
1 large garlic clove.
150 g of day-old bread.
40 g of extra virgin olive oil.
A dash of Jerez vinegar.
10 g of salt.
For the garnish:
4 fillets of Anchodina or smoked sardines.
4 small handfuls of herb-flavored croutons.
4 tablespoons of tomato and chili spheres.
Fresh mint as needed.
Preparation of the salmorejo:
Wash the tomatoes thoroughly and cut them into pieces. Place the tomatoes in a food processor or a high-powered blender. If using a model like Thermomix, there’s no need to peel the tomatoes or strain the salmorejo afterward.
Add the peeled and chopped garlic clove, the day-old bread (also chopped), the extra virgin olive oil, the vinegar, and the salt.
Blend the mixture until you achieve a smooth and emulsified salmorejo. If using a Thermomix, start at progressive speeds (3-7-9) and then blend at maximum power for three to five minutes. This ensures a very smooth texture.
Once the salmorejo is ready, refrigerate it in a covered container to serve it well chilled.
Preparation of the garnish:
Cut the sardine fillets into pieces of your preferred size to distribute over the cold soup.
For the croutons, you can make them at home: cut bread into cubes, sprinkle them with aromatic herbs, and drizzle with a little extra virgin olive oil. Spread the cubes on a baking tray and bake at 175°C (347°F) until golden and crispy.
Prepare the tomato and chili spheres by draining them from their preserving liquid. To make this easier, use a slotted spoon or a regular teaspoon.
Finishing and Presentation:
Serve the salmorejo in bowls or deep plates. Add the croutons, sardine pieces, tomato spheres, and a few fresh mint leaves (chopped if they’re large). If desired, drizzle with a bit of extra virgin olive oil to finish.
Enjoy! This recipe is a celebration of fresh, vibrant flavors that will leave all your guests satisfied and delighted.
