| Prep: 15 mins | Cook: 0 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 206 | 11g | 2g | 21g |
| sugars | fibre | protein | salt |
| 11g | 4g | 6g | 0.6g |
Why I Love Spanish Strawberry and Tomato Salmorejo
I’ve always been fascinated with the amalgamation of flavors, and this Strawberry and Tomato Salmorejo recipe attracts me for this very reason. The refreshing blend of strawberries and ripe tomatoes stepping in as the stars of the dish, fused with a subtle hint of garlic, and held nicely together by crustless white bread, feels like a true taste of summer. An experiment with fusion, this recipe strikes a beautiful balance, something I’ve always strived for in my culinary pursuits.
A Toast to Spanish Cooking
Having a soft spot for southern cooking, given my roots in Atlanta, experimenting with this Andalusian dish was nothing short of a thrilling escapade. While traditional Spanish Salmorejo is usually a tomato-based soup garnished with Serrano ham and hard-boiled eggs, this variation adds a unique spin by incorporating strawberries.Ferran Adrià, the renowned Spanish chef, popular for his ground-breaking gastronomy techniques, famously served a melon version of Salmorejo at his restaurant, an inspiration for this fresh adaptation.
Flavor Symphony
What I find most exciting about the Strawberry and Tomato Salmorejo, is the harmonious interaction of its elements. The silken texture, the coolness from the cucumber garnish contrasting with the bite from the red onion, sprinkled over a rich blend of sweet strawberries and juicy tomatoes, spiked with sherry vinegar, is simply a delight that one has to experience first hand. This assimilation and play of ingredients reminds me of the syncopation in Afro beats, an interesting parallel to my Afro-Southern roots.
This Salmorejo works amazingly well as a cold appetizer on a warm day. It could also be served as a side with Spanish-style grilled steak or grilled fish, adding a splash of summer colors to the plate. A variant of this – the tomato gazpacho – is another refreshing choice, especially for those partial to savory over sweet.
With its roots in Spanish cuisine, this promising experimental fusion recipe of Strawberry and Tomato Salmorejo is a must-try, bringing together the best of both worlds. Its refined simplicity yet rich flavor profile has only fueled my passion for Afro-Southern fusion more, reminding me of the joy and satisfaction in crafting and sharing dishes that spread warmth and love, one bowl at a time.
What You’ll Need
- 1 pound fresh strawberries, hulled
- 1 pound ripe tomatoes
- 1 medium-size garlic clove
- 1 cup crustless white bread, torn into pieces
- 4 tablespoons extra-virgin olive oil
- 1 tablespoon sherry vinegar
- 1 teaspoon kosher salt
- 1 cup diced cucumber, for garnish
- 1/2 cup diced red onion, for garnish
- 6 sliced hard boiled eggs, for garnish
- 6 sliced strawberries, for garnish
Method
Step One
Firstly, take your fresh strawberries and ripe tomatoes, make sure they’re well washed then hull the strawberries. For the tomatoes, cut them into quarters.
Step Two
Place the strawberries, tomatoes, and a medium-sized garlic clove in the bowl of a food processor or blender. Blend it until you get a fairly smooth mix.
Step Three
Now, add 1 cup of crustless white bread that has been torn into pieces. Blend everything together until you achieve a smooth consistency. The bread helps in thickening the soup.
Step Four
With the blender still running, pour in 4 tablespoons of extra-virgin olive oil. Then add 1 tablespoon of sherry vinegar and 1 teaspoon of kosher salt to the blend. Continue blending until all the ingredients are completely mixed, you should have a creamy and velvety puree at this point.
Step Five
Once everything is mixed well together, transfer the soup into a bowl then cover it and refrigerate for a minimum of 2 hours. The refrigeration allows the flavours to come together nicely.
Step Six
After the soup has chilled, taste it and adjust the seasoning if needed. You may need to add a bit more salt, or perhaps a splash more vinegar.
Step Seven
When ready to serve, divide the soup among bowls or soup plates. Garnish each soup with a sprinkle of diced cucumber and red onion, a slice of hard boiled egg and a strawberry slice. This lovely cold soup is perfect for hot summer days.
