Tag Archives: olive oil

Salmorejo – The other gazpacho!

On a very hot like today, this cold soup is a godsend!  I first tasted last year in Granada and a few days ago on the beautiful beach of El Palmar near Cadix, in a Chiringuito with a view. I am writing this from the roof terrace of my hotel in Seville, on a still and very hot night – the temperature having hardly cooled down since sunset…

I gift this dish to my friend and neighbour “Abracadabra”, who will recognise herself and recently asked me for healthy, “eat beautiful” recipes with a Thermomix!

View from the Chiringuito

View from the Chiringuito

Ingredients list:

  • Tomatoes, ripe 1kg
  • Wholemeal bread150g,
  • Garlic cloves, 1 or 2
  • Olive oil, 150ml,
  • Salt and pepper ,
  • green pepper, one seeded
  • Vinaigre of Jerez or cider 30ml,
  • Pimenton dulce, 1 tbsp parsley, chopped , couple of sprigs
  • Soft boiled egg,chopped , 1 per guest
  • Spanish cured ham, chopped, a handful

Serve this with aubergines chips (recipe to follow!)

To Drink: A Tinto de verano with lots of ice! It’s 37 in the shade of the orange grove today as I write this…

The Giralda, a muslim tower turned Belfry

The Giralda, a muslim tower turned Belfry

First soft-boil the eggs and chop the ham. Reserve.

Put the whole tomatoes in a pan of just boiled water. Leave a couple of minutes then peel, quarter and seed them.

Put the garlic (centre shoot removed), the pepper and tomatoes in the Thermomix: feed them through the top hole while turning at speed 4/5.

Tonight's version

My version

Mix the bread chunks with the oil, add the vinaigre and seasoning. Leave to rest a few minutes then add to the tomato mixture.

Whizz thoroughly at speed 6/7. Check and adjust the seasoning with “pimentón” (a kind of Spanish paprika that can come in sweet or hot according to taste), salt and pepper.
Blend at top speed until smooth. If using a Thermomix, you might be able to cut corners and not peel nor seed your tomatoes! If not using one, on the other hand, you might have to sieve the mixture at this point… The soup needs to look like a beefed up gazpacho, creamy and thick.

Reserve in the fridge until serving : Then decorate with chopped cured ham and parsley and chopped hard boiled egg or your soft boil one. I tried this version the other night in Puerto Santamaria and fell in love with it! The soft boiled or poached egg once cut, oozes a delicious yolk into the soup.

This is one of several super-healthy summer soups that I will be posting during the next month, to show that summer soups can be very versatile as well as nutritive and full of health. And that there is so much more to it than Gazpacho!

The Spanish drink a “Tinto de Verano” when the weather is hot like it is at the moment in Andalucia and I am fast becoming partial to it: red Rioja and lemonade with lots of large ice cubes and a slice of lemon…  Enjoy your summer!

With my son in the ocean waves...

With my youngest son in the ocean waves…

Quick hummus, if you didn’t exist…

>What else would I serve the men of my life on a Friday evening with a glass of shandy?! 


Ingredient list:
1 tin of chick pea
1 spoonful of Tahini
Virgin cold pressed Olive oil 100ml
Lemon juice of 1 and 1/2 lemons
3 garlic cloves crushed
2 spoonful of ground cumin
1 spoonful of smoked paprika
Optional: 1 small seeded chopped chilli

Blitz all ingredients in a food processor (I use a standing blender); adding a bit of olive oil or even water too make it lighter if the consistency is too thick. But I never puree it to finely as I enjoy a bit of texture.
Serve with toasted pitta or flat bread and a glass a dry white. TGIFriday after all!

I know of one who will be expecting this next Friday! And I can’t wait… Ring me to say you got the message! -Sorry Darling, but there will be some Saturday for you too…