Thursday, 19 June 2014

Tomato salad on salmorejo bedding

Recently I have been having an irresistible craving for tomatoes, and although I still have to wait for the ''truly'' red ones with a mouth-watering flavor, I could not resist the temptation of making this delicious salad:). Salmorejo is a Spanish creamy, cold tomato soup, which is a bit like gazpacho, but without peppers, onions or cucumber, and with more olive oil and bread - this is why it has more calories then gazpacho and is more creamy. In this salad, salmorejo is a kind of bedding for the remaining ingredients: tomatoes, goat cheese, basil and avocado, which mixed together form a real tomato festival:).



Ingredients (serves 2):

salmorejo:
250 g ripe tomatoes
30 ml extra virgin olive oil
50 g white bread, crust removed 
1/2 small garlic clove
1 tablespoon balsamic vinegar
salt

salad:
1/2 avocado
80 g soft goat cheese
10 cherry tomatoes
a few sprigs of fresh basil
sea salt and freshly ground pepper
a bit of lemon juice

Method:

salmorejo:

Wash the tomatoes and place them in a pot with boiling water. After several minutes, drain and peel the tomatoes. Put the bread, diced tomatoes and a pinch of salt into a blender. Let it stand for a few minutes so the bread soaked up the juice from the tomatoes. Add the garlic, olive oil and balsamic vinegar. Blend until smooth. Season with salt and refrigerate until cold.

Pour some cold salmorejo into a deep plate. Arrange the cherry tomatoes (cut in half), avocado drizzled with lemon juice and pieces of goat cheese in the centre and garnish with fresh basil. Sprinkle with sea salt and freshly ground pepper. Mix all the ingredients just before eating:).







Enjoy !!!

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