Salmorejo is one of the star dishes for the summer. This cold soup is very typical in Andalusian gastronomy, being one of the most popular traditional dishes, especially in Cordoba. But thanks to its exquisite flavour it has spread all over the Spanish peninsula.
These cold cream recipes are perfect to combat the high temperatures. If you are wondering how to make salmorejo with Monsieur Cuisine, at Aceites Moral we tell you the traditional recipe step by step.
Simple to make and delicious. All you need to do is buy quality ingredients and use the functions of this food processor to make a delicious dish.
What is the best olive oil for making salmorejo?
The key to making an exquisite salmorejo cordobés is to use good quality traditional ingredients. And one of the main products is olive oil, but always extra virgin olive oil. This is capable of providing the right nuances and texture.
In fact, the flavour of salmorejo is determined, to a large extent, by the variety of EVOO used, ranging from sweet and mild flavours to more bitter or spicy nuances. Then What variety of EVOO to use in salmorejo?
The picual variety will give your salmorejo very pronounced nuances thanks to its bitter and fruity flavour. It will be your favourite if you like strong flavours, although it can be too much of a protagonist in the dish.
On the other hand, the arbequina variety is milder and fruitier. This is one of the most commonly used for cold soups, as it provides a delicate flavour, but without covering up the rest of the ingredients.
The choice of EVOO for salmorejo depends on your tastes and preferences, choose Picual for a more bitter touch and Arbequina for a milder flavour. You decide, the important thing is that it is of high quality to give a distinctive touch to the dish.
Salmorejo recipe with Monsieur Cuisine step by step
This recipe is suitable for both the Monsieur Cuisine Plus and the Monsieur Cuisine Connect and can be used with this food processor. The most important thing is to prepare the ingredients necessary to make a tasty salmorejo:
- 1 kg of ripe tomatoes. They can be pear or vine tomatoes.
1 clove of garlic
- 150 ml of EVOO
- 150 g stale bread, if you prefer a thicker salmorejo you can add up to 200 g.
- 10 g vinegar (optional)
- Salt to taste
5 Steps to cooking salmorejo with Monsieur Cuisine
- Add the tomatoes, well washed and cut into chunks, to the mixing bowl of the food processor. After peeling the garlic and cutting it in half, add it to the blender.
- Close the glass tightly with the measuring cup on and programme for 30 seconds on speed 6.
- Open the glass and add the stale bread. It is also time to add the tablespoon of vinegar and salt to taste.
- Blend for 40 seconds on speed 5. Open the glass to clean the sides of the glass with the spatula.
- Cook for 6 minutes on speed 10. When 30 seconds are left, without stopping the machine, turn the speed down to 4 and add the EVOO little by little. This step is key for the salmorejo to have a perfect texture.
EXPERT TRICK Did you know that the more oil you add to the salmorejo, the more orange colour you get? If you've always wondered how the most prestigious chefs or restaurants do it to get that intense orange colour, here's the answer.
The salmorejo is ready, now all that remains is to leave it to cool in another container so that it can be served chilled.
You can also add chopped hard-boiled egg and ham to accompany it. This is optional, but it's a great way to love salmorejo with egg and ham. It will give it the perfect finishing touch to make it delicious and hard to resist repeating.
Now you know all the steps on how to make salmorejo with Monsieur Cuisine, a delicious cold soup that will be your star dish of the summer, finger-licking good!
Remember that using a quality EVOO is essential to achieve the right texture and nuances, it is a key ingredient in this dish. At Verde Divino you can buy extra virgin olive oil with a differential quality, made in the traditional way to give that irresistible touch to your salmorejo.
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