Gluten-Free Salmorejo

Fresh and creamy, with that sweet hint of apple that surprises you in every spoonful and lingers on the palate.

Mild and sweet, Marqués de Prado is the EVOO that pairs best with salmorejos and gazpachos, without masking the flavour of ripe tomato.

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Gluten-Free Salmorejo

Gluten-Free Salmorejo is the classic, time-honoured Cordoban recipe, with a touch of apple that gives it a distinctive and surprising nuance. Fresh, creamy and with just the right amount of EVOO to round it off, it is the perfect dish for hot days.

Course Appetizer, Snack

Cuisine Mediterranean

Keyword Cold soups, EVOO Recipes, Gluten-Free, Lunches, Marqués de Prado, Tomato

Total Time 20 minutes minutes

Servings 6 people

Ingredients

• 16 Plum tomatoes
• 2 Cored apples Golden apples work very well
• ¼ Onion
• ¼ Red pepper
• 3 cloves Garlic
• 200 ml Marqués de Prado EVOO
• 2 tablespoons Vinegar
• Salt To taste

Instructions

• Prepare the ingredients.

  Peel the tomatoes, the pepper and the apples, and core the apples. Cut everything into pieces: tomatoes, pepper, apples, onion and garlic.
• Blend.

  Put everything in a bowl together with the EVOO, the vinegar and the salt. Blend with a hand blender or in a blender jug until smooth.
If you want a smoother texture without any skins, pass the salmorejo through a sieve after blending.
• Chill.

  Put the salmorejo in the fridge and serve it well chilled.

Notes

• We chose Marqués de Prado, a mild and sweet EVOO, ideal for gazpachos and salmorejos.
• It keeps for 2-3 days in the fridge, well covered.
• You can add an extra splash of vinegar if you like it a little tangier.