Dairy-Free Salmorejo
Discover a fresh twist on a Spanish classic with this Dairy-Free Salmorejo recipe! Perfect for those who love creamy soups but prefer a plant-based alternative, this chilled delight substitutes traditional dairy with tangy plant-based yogurt for a rich and satisfying texture. Featuring ripe, juicy tomatoes, stale bread for added body, and fragrant garlic blended with sherry vinegar and extra virgin olive oil, this recipe captures the essence of summer in every spoonful. Garnished with crisp cucumber and vibrant fresh basil leaves, it’s not just a feast for the palate but also a visually stunning centerpiece. Quick to prepare with a mere 20 minutes of effort and no cooking required—simply blend, chill, and serve cold for a refreshing appetizer or light meal. Whether you follow a dairy-free lifestyle or just want a healthier spin on a traditional dish, this Dairy-Free Salmorejo is sure to impress!
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Recipe Information
Ingredients
- 800 grams ripe tomatoes
- 150 grams stale bread
- 2 large garlic cloves
- 100 milliliters extra virgin olive oil
- 2 tablespoons sherry vinegar
- 100 grams plant-based yogurt
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 6 for garnish fresh basil leaves
- 100 grams cucumber
Instructions
1. Begin by blanching the tomatoes. Score a shallow 'X' at the bottom of each tomato. Place them in boiling water for about 30 seconds, then immediately transfer them to a bowl of ice water.
2. Once cooled, peel the tomatoes, remove the seeds, and dice them.
3. Cut the stale bread into small pieces and place it in a large blender or food processor.
4. Add the peeled and chopped tomatoes to the blender with the bread.
5. Peel the garlic cloves and add them to the blender.
6. Pour in the extra virgin olive oil and sherry vinegar over the tomato mixture.
7. Add the plant-based yogurt, salt, and black pepper.
8. Blend the mixture on high speed until it becomes smooth and creamy.
9. Taste for seasoning and adjust if necessary.
10. Chill the Salmorejo in the refrigerator for at least two hours to allow the flavors to meld.
11. Before serving, peel and dice the cucumber, and tear the fresh basil leaves.
12. Pour the chilled Salmorejo into bowls. Garnish each bowl with cucumber dices and a few basil leaves.
13. Drizzle with a touch more olive oil if desired, and serve cold.
Nutrition Facts
Calories |
1466 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.3 g | 132% | |
| Saturated Fat | 14.8 g | 74% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3175 mg | 138% | |
| Total Carbohydrate | 123.6 g | 45% | |
| Dietary Fiber | 15.7 g | 56% | |
| Total Sugars | 36.6 g | ||
| Protein | 25.2 g | 50% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 448 mg | 34% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 2436 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
