Summer invites you to enjoy light, fresh dishes full of flavour. Here is a recipe that is not to be missed:
Ingredients (for 4 people):
- 1 kg ripe tomatoes
- 200 g breadcrumbs
- 150 ml extra virgin olive oil
- 1 clove of garlic
- Sherry vinegar to taste
- Salt to taste
- Hard-boiled egg (optional, for decoration)
- chopped chives (optional, for decoration)
Elaboration:
- Wash the tomatoes and crush them without peeling them.
- Soak the breadcrumbs in water and drain well.
- Add the bread, olive oil, garlic, vinegar and salt to the crushed tomato.
- Blend everything until you obtain a fine, homogeneous cream.
- Strain the salmorejo to remove any seeds or tomato skins.
- Refrigerate the salmorejo for at least 2 hours before serving.
- Garnish with chopped hard-boiled egg and chopped chives (optional).
Advice:
- You can use other types of vegetables for the filling, such as mushrooms, bean sprouts or peas.
- If you don't have rice paper, you can use wheat tortillas or wontons to make the rolls.
- For a healthier version, you can bake the spring rolls instead of frying them. Simply place them on a baking sheet lined with parchment paper and bake them at 200°C for 15-20 minutes, or until golden brown and crispy.
- Spring rolls are a versatile dish that can be enjoyed in many ways. You can serve them as a starter, appetizer or even as a main dish - experiment with different fillings and sauces to find your favourite combinations!
Tricks:
- You can prepare the salmorejo in advance and store it in the fridge for up to 2 days.
- If you have leftover salmorejo, you can freeze it in cubes to use in other recipes, such as sauces or gazpachos.
- Salmorejo is a good source of vitamins, minerals and fibre.
Enjoy this summer classic!
What did you think of this recipe?
¡Share it!:
