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Salmorejo No Cook Spanish Tomato Soup

September 24, 2017 By Donna Leave a Comment

Spanish Tomato Soup

Did you know that Gazpacho is not the only Spanish soup that is easy and quick and so flavorful?

That soup is Salmorejo. It is effortlessly vegan and the combination of flavors will make you swoon.

You gently heat the soup mixture by placing everything in a pot and then cover with boiling water and let sit for one hour. Then, you drain off most of the water and blend. That’s it.

This is a great way to use up those last tomatoes out of the garden. And prolong your summer – at least in your mouth.

Salmorejo Spanish Tomato Soup

NO COOK TOMATO SOUP (SALMOREJO)

Prep time 10 minutes
Serves 4 to 6

2 slices crusty bread or dinner rolls, torn into pieces
2 lbs ripe tomatoes, quartered
3 cloves garlic
3 tablespoons of salt
1/2 sweet onion, such as Visalia or Walla Walla, cut into chunks
1/2 cup extra virgin olive oil
2 tablespoons sherry vinegar
Up to one teaspoon of sugar or honey (optional)
Feta cheese and parsley for garnish

Place the bread, tomato, garlic, salt and onion in a large pan. Cover with boiling water. Let sit one hour.

Drain off liquid, reserving one cup. Place pan contents in a blender with the one cup of reserved liquid. Blend until very smooth. While blender is on, stream in the oil and vinegar. Taste and add a little additional salt and some sugar or honey taste.

Serve warm or at room temperature.

No Cook Tomato Soup, Spanish Salmorejo
 
Print
Prep time
10 mins
Total time
10 mins
 
This Spanish Soup is Gazpacho's Creamy Cousin - a summer delight!
Author: Donna
Recipe type: Soup
Cuisine: Spanish
Serves: 4 to 6
Ingredients
  • 2 slices crusty bread or dinner rolls, torn into pieces
  • 2 lbs ripe tomatoes, quartered
  • 3 cloves garlic
  • 3 tablespoons of salt
  • ½ sweet onion, such as Visalia or Walla Walla, cut into chunks
  • ½ cup extra virgin olive oil
  • 2 tablespoons sherry vinegar
  • Up to one teaspoon of sugar or honey (optional)
  • Feta cheese and parsley for garnish
Instructions
  1. Place the bread, tomato, garlic, salt and onion in a large pan. Cover with boiling water. Let sit one hour.
  2. Drain off liquid, reserving one cup. Place pan contents in a blender with the one cup of reserved liquid. Blend until very smooth. While blender is on, stream in the oil and vinegar. Taste and add a little additional salt and some sugar or honey taste.
  3. Serve warm or at room temperature.
3.5.3226

 

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Filed Under: Soups and Stews, Vegan Recipes Tagged With: east tomato soup, no cook tomato soup, salmorejo soup, spanish soup

Paleo Paella with Shrimp, Sausage and Cauliflower Rice

January 22, 2015 By Anne 13 Comments

cauliflower rice paellaWhat do you think for a paleo paella: Paelleo? Paleolla? Regardless, this paleo rendition of paella using cauliflower rice is truly every bit as flavorful as the original, with shrimp, chorizo and jambon, finished with a spicy garlic sauce that’ll knock your socks off. Perfect for low carb, paleo, or any other grain free, whole foods approach.

This is also a great use of Aneto’s Paella Valenciana Broth! Super rich with flavor. (Chicken or other stock works perfectly well here too, of course, but the paella base really does go the extra mile if you can get it!)…

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Filed Under: Dairy-Free, Gluten Free, Healthy Fare Tagged With: cauliflower rice recipe, low-carb paella recipe, paella cauliflower rice, paella recipe, paleo paella recipe

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We are Donna & Anne, a reunited birthmom and daughter. We share our love of cooking and eating good food with each other - and with you.

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