Beetroot and tomato salmorejo recipe

Salmorejo is a typical Andalusian dish that comes from the province of Córdoba. This kind of gazpacho is thicker and is eaten as a cold soup.

At this article, we have varied the dish and created a cold beet soup with tomato, very similar to traditional salmorejo but with a sweeter flavor. If you want to leave your guests with their mouths open, do not hesitate to try this beet and tomato salmorejo.

Ingredients to make Beetroot and Tomato Salmorejo:

• 8 units of Tomato
• 1 unit of cooked beetroot
• 1 pinch of salt
• 3 tablespoons of olive oil
• 1 dash of apple cider vinegar
• 2 cups of breadcrumbs
• ½ clove of Garlic

How to make Beetroot and Tomato Salmorejo:

1. We gather all the ingredients to prepare the beet salmorejo.
2. First, we peel the tomatoes and remove the stem. For the salmorejo recipe it is convenient to use ripe tomatoes.
3. On the other hand, we hydrate the breadcrumbs with a tablespoon of apple cider vinegar and a little water. Ideally, you should wet the bread completely.
4. Chop the tomatoes, put them in the blender and add half a clove of garlic and a piece of cooked beetroot.
5. Add the breadcrumbs, a little salt and 3 tablespoons of olive oil. Beat until you have a smooth soup without lumps. If it is too liquid we can add more breadcrumbs and olive oil.
6. We serve the beetroot salmorejo with a splash of olive oil on top and a few pieces of chopped beetroot.