Salmorejo recipe

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  • Serves 4
  • 20 mins to prepare and 20 mins to cook
  • 400 calories / serving
  • Freezable
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019129 salmorejo cordoue HERO

Place the tomatoes, garlic, olive oil, bread, cream, sherry vinegar and salt in a food processor. Blend until smooth. Pass through a sieve into a clean bowl. Transfer back to a clean food processor and keep the motor running as you drizzle in the chilled water in a slow steady stream. Cover and chill until ready to serve.

When ready to serve, grill the bacon under a hot grill for 4-5 minutes, turning occasionally, then remove and drain on kitchen paper. Ladle the soup into serving bowls and garnish with the bacon.

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  • Ingredients

  • 2 cloves garlic
  • 500g vine tomatoes, cored
  • 100ml olive oil
  • 250ml water, chilled
  • 150g white bread, slightly stale and cubed
  • 100ml single cream
  • 1tbsp sherry vinegar
  • 2 rashers back bacon, to garnish
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  • Energy 1667kj 400kcal 20%
  • Fat 32g 46%
  • Saturates 7g 35%
  • Sugars 5g 6%
  • Salt 0.8g 13%

of the reference intake
Carbohydrate 23.2g Protein 6.2g Fibre 2.5g

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