Avocado and Cucumber Salmorejo Recipe

Experience an authentic explosion of flavors thanks to this recipe for avocado and cucumber salmorejo, so original and so different from the traditional one that we teach you. You will see that it is very simple and quick to prepare an avocado salmorejo by following these steps in detail, and you only need a quarter of an hour! Go ahead and prepare this starter that is so easy but at the same time exquisite to cool off, especially with the high temperatures since it must always be served very cold.

Ingredients to make Avocado and Cucumber Salmorejo:

• 3 large ripe avocados
• 1 pear tomato
• ½ cucumber
• 3 garlic cloves
• 150 grams of hard bread or breadcrumbs
• 1 large lemon (juice)
• 100 milliliters of extra virgin olive oil
• 1 splash of white wine vinegar (optional)
• 1 pinch of salt
• 1 pinch of pepper

How to make Avocado and Cucumber Salmorejo:

1. Peel the cucumber, cut it into several pieces and add it to the glass of an electric mixer.
2. Do the same with the tomato, peel it, remove the seeds and cut it into pieces.
3. Peel the garlic, remove the germ from the middle and pour it into the glass, so that later the cucumber and avocado cream won’t repeat itself.
4. Add the breadcrumbs or, if you are going to use the stale bread to make this cold avocado soup, let it soak for about 10 minutes beforehand with the squeezed lemon juice and a dash of vinegar (optional). If not, squeeze the lemon directly into the blender glass, making sure that no seeds fall out, and add the vinegar if you like.
5. Cut the avocados in half horizontally and carefully remove the pit from the middle. Then, with a spoon, empty the pulp into the glass. It is important to do this step once the lemon juice is already in the blender because from the moment you peel them, the avocados will begin to oxidize and with the lemon, we will delay this process and thus the avocado cream will look very green.
6. Add the oil, a pinch of salt and pepper to taste to the glass and blend all the ingredients at maximum speed until you get a homogeneous and unctuous cream.
7. Tip: If you prefer an avocado gazpacho instead of salmorejo, you just have to add less bread and garlic, and add more vinegar and water to achieve the original texture of that dish.
8. Let the avocado salmorejo cool in the fridge for a few minutes before serving so that it is very cold.
9. When serving the avocado and cucumber salmorejo, chop a few pieces of tomato, green pepper and onion in brunoised, for example, or if not, as the salmorejo from Cordoba is traditionally made, add a chopped hard-boiled egg and a few cubes of Iberian ham above. It is also fashionable to garnish some cooked prawns or prawns on top, or even a little tuna or bonito in crumbled oil, so let your imagination run wild and combine it with the ingredients that you like the most.