Chef Jose Andres‘ Salmorejo

Name: Chef Jose Andres‘ Salmorejo
Prep time: 20 min
Total time: 50 min
Yield: 4
Cuisine: european
Ingredients: 200 g blanched almonds; 1 clove garlic; 100 g white bread; 120 ml extra-virgin olive oil; 2 tbsp vinegar; 750 ml water; seedless green grape; crushed roasted almonds; salt to taste

Based on 3 ratings

In app

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

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!