Salmorejo

Ingredients

  • 2 pounds ripe tomatoes (4 or 5 large)
  • ½ small onion, peeled
  • 1 4-inch piece of day-old baguette, torn into pieces
  • 2 cloves garlic, peeled
  • ½ cup olive oil
  • Salt and freshly ground black pepper
  • 8 large cooked and cooled shrimp, for serving
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      292 calories; 27 grams fat; 3 grams saturated fat; 0 grams trans fat; 19 grams monounsaturated fat; 3 grams polyunsaturated fat; 11 grams carbohydrates; 2 grams dietary fiber; 6 grams sugars; 2 grams protein; 27 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

4 servings

Preparation

  1. Quarter the tomatoes and onion; combine with the bread, garlic, oil and some salt and pepper in a bowl and let sit for about 30 minutes.
  2. Put the mixture in a blender or food processor. (Work in batches if necessary.) Blend or process until smooth, then refrigerate for at least 1 hour before serving. Serve in bowls with shrimp.

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