{Guest Post//Recipe} 10-Minute Blender Beet Salmorejo

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Never heard of Salmorejo? We’re not surprised! Ronny Joseph, founder of The Primal Gourmet, illuminates the way with this jewel-toned Beet Salmorejo. Salmorejo’s cousin gazpacho usually hogs the spotlight, so we’re throwing this recipe up on The Dispensary to give it the face time it deserves. No chef’s hat necessary: This only takes 10 minutes & a blender to make!

Vegetables, recipe, olive oil, sea salt

Salmorejo Cordobés is a cold tomato soup that hails from Córdoba in the south of Spain.

Traditional recipes require blending tomatoes, olive oil, and vinegar with crusty bread to produce a beautifully creamy consistency and orange colour. The soup also calls for raw garlic, which infuses the entire bowl with an unexpected and delightfully intense flavour. It is then topped with crumbled hard-boiled egg and bits of jamón (Spanish dry-cured ham).

This not-so-traditional version replaces the bread with cauliflower and almonds, making it paleo-compliant and gluten-free.

Beetroot is then added to enhance the nutritional profile of the dish and also to intensify the soup’s flavour and colour. Rather than the traditional ham and egg, feel free to garnish with a bit more cauliflower and almond, which mimics the traditional toppings and hints at the vegan ingredients in the soup. A few bits of diced avocado help to balance the crunch from the other garnishes and add pops of colour!

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Ingredients

Makes 2 appetizers

2 vine-ripened tomatoes

¼ cup beetroot, raw

¼ cup cauliflower florets – plus a bit extra for garnish

¼ cup almonds – plus a bit extra for garnish

1 tsp raw garlic

¼ cup extra virgin olive oil

1 tsp white wine vinegar

½ tsp salt

¼ tsp black pepper

Diced avocado – for garnish

Method

  • Add everything except olive oil to a high-powered blender or food processor. Set the speed to low and blend for 1 minute to incorporate. Stop blender and scrape down the sides with a spatula or wooden spoon.
  • Raise the speed to medium and blend for one more minute or until smooth.
  • Keeping the blender on medium-speed, slowly drizzle-in all of the olive oil (the goal is to create an emulsion). Transfer the mixture to a bowl, cover with plastic wrap and refrigerate for at least 1 hour.
  • To serve, ladle the soup into individual bowls and top with chopped cauliflower, almonds and avocado.

 

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