Low Sodium Salmorejo
Indulge in the vibrant flavors of Spain with this heart-healthy *Low Sodium Salmorejo*! A refreshing spin on the classic Andalusian cold tomato soup, this recipe is perfect for those looking to reduce their sodium intake without compromising on taste. Featuring ripe tomatoes, garlic, soft stale bread, and creamy extra virgin olive oil, the salmorejo achieves a luxuriously smooth and thick texture through simple blending techniques. Enhanced with a touch of white wine vinegar and black pepper for a subtle tang, this nutrient-packed dish skips the salt while delivering bold, satisfying flavors. Serve chilled and garnished with unsalted hard-boiled eggs, fresh parsley, and crisp breadsticks for an irresistible meal or appetizer. Ready in just 30 minutes, this low sodium recipe is a vibrant addition to your healthy eating rotation!
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Recipe Information
Ingredients
- 800 grams ripe tomatoes
- 150 grams stale bread (crusts removed)
- 100 ml extra virgin olive oil
- 1 tablespoon white wine vinegar
- 2 garlic cloves
- 100 ml cold water
- 2 unsalted hard-boiled eggs
- 0.5 teaspoon herb and spice black pepper
- 4 unsalted breadsticks for garnish (optional)
- 2 tablespoons fresh parsley for garnish (optional)
Instructions
Begin by boiling the eggs. Place them in a pot of water and bring to a boil for 9 minutes. Once cooked, place them in a bowl of cold water to cool down. Once cool, peel and set aside.
Wash the tomatoes and remove the cores. Cut them into quarters and add to a blender.
Peel the garlic cloves and add them whole to the blender with the tomatoes.
Soak the stale bread in the cold water for a few minutes until it softens, then squeeze out the excess water and add the bread to the blender.
Add the white wine vinegar and black pepper to the blender.
Blend the mixture until smooth, starting on a low speed and gradually increasing to high. This should take about 2-3 minutes until completely smooth.
With the blender running on low speed, slowly drizzle in the olive oil to emulsify the mixture. The salmorejo should achieve a creamy and thick consistency.
Taste and adjust seasoning if necessary, though it should be low-sodium, the balance of vinegar and pepper should be just right.
Chill the soup in the refrigerator for at least an hour to allow the flavors to meld together.
For serving, finely chop the chilled hard-boiled eggs.
Pour the chilled salmorejo into bowls. Garnish with chopped hard-boiled eggs and a sprinkle of fresh parsley, if using.
Serve cold with unsalted breadsticks on the side for dipping. Enjoy your refreshing Low Sodium Salmorejo!
Nutrition Facts
Calories |
1656 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.6 g | 143% | |
| Saturated Fat | 17.9 g | 89% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 925 mg | 40% | |
| Total Carbohydrate | 142.5 g | 52% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 27.4 g | ||
| Protein | 37.8 g | 76% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 263 mg | 20% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 2321 mg | 49% | |
*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.
