Strawberry Salmorejo Soup
Strawberry salmorejo is a Spanish tapas classic, perfect for a quick and easy meal in spring and summer!
Servings Prep Time
4servings 10minutes
Cook Time
10minutes
Servings Prep Time
4servings 10minutes
Cook Time
10minutes
Ingredients
Instructions
  1. 1. In a food processor, add the tomatoes, strawberries, garlic, and bread. Blend to combine.
  2. Once the mixture has had time to sit, start to blend it again. While you’re blending, slowly pour the olive oil into the food processor. Continue until all the olive is combined. The mixture should start to thicken up as the olive oil emulsifies.
  3. Place the finish soup in the fridge for at least 20 minutes before serving. To serve, divide the soup into bowls and garnish with the remaining basil, the Greek yoghurt, sunflower seeds, and a drizzle of extra virgin olive oil.
Recipe Notes

Notes: To cut down on waste, I prefer to use tinned/canned tomatoes. If using whole tomatoes, first remove the skin by scoring the base of the fruit with a knife, and then blanching them in boiling water before placing in an ice bath. The skin should peel off easily.