Beetroot salmorejo
A chilled tomato and cooked beetroot cream thickened with bread and olive oil.
Active time15 min
CookingNo cooking
Total1 h 15 minResting : 1 h
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Ingredients
- 400 g plain cooked beetroot
- 200 g ripe tomatoes
- 30 ml water — optional
- 30 g olive oil
- 1 pinch of fine salt
- 30 g white bread
Preparation
Wash and chop the tomatoes. Peel the already cooked beetroot if needed and chop. Tear the bread. Blend tomatoes, beetroot, bread and salt to a cream. If the blender struggles, add some optional water without exceeding the listed amount.
400 g plain cooked beetroot200 g ripe tomatoes30 ml water — optional1 pinch of fine salt30 g white bread- knife
- chopping board
- blender
Pass the cream through a fine sieve to remove skins. Return to the blender and gradually add the oil until smooth and emulsified. Transfer to a covered container and chill for about 60 minutes until cold. Divide among bowls and serve.
30 g olive oil- fine sieve
- spoon
- blender
- lidded container
- bowls
Allergens
- Gluten
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration