Chef Jose Andres‘ Salmorejo

Chef Jose Andres‘ Salmorejo

Based on 3 ratings
K

Katica

Community member

"In my case the amount of water chef Jose uses was too little, so I ended up slowly adding more until the soup reached the desired consistency. The grapes and almond garnish is optional, but I definitely recommend some kind of (acidic) add-on or add-in (I’ve had it with a scoop of mango sorbet and it was out of this world)."

Difficulty

Easy 👌

Preparation

20 min

Baking

0 min

Resting

30 min

Ingredients

2Servings
100 g
blanched almonds
½ clove
garlic
50 g
white bread
60 ml
extra-virgin olive oil
1 tbsp
vinegar
375 ml
water
seedless green grape
crushed roasted almonds
salt to taste

Utensils

blender

Recipes made to your taste

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  • Step 1/4

    • 100 g blanched almonds
    • ½ clove garlic

    Mix a glass of water, almonds and garlic in a small saucepan and bring to a boil. At this point, discard the water. Add one more glass of water and repeat the operation. Discard the liquid again.

  • Step 2/4

    • 50 g white bread
    • 60 ml extra-virgin olive oil
    • 1 tbsp vinegar
    • 375 ml water
    • salt to taste
    • blender

    Place the garlic and almonds in the food processor with the other glass of water, bread, olive oil, vinegar and a pinch of salt. Whisk until you get a uniform paste.

  • Step 3/4

    Cool the soup in the refrigerator for at least 30 minutes.

  • Step 4/4

    As a presentation, put four grapes in each dish of cold soup, with a little olive oil and sprinkle with crushed nuts.

  • Enjoy your meal!

    Chef Jose Andres‘ Salmorejo

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