Beetroot salmorejo

with cherry tomatoes, croutons and slices of cheese

Salmorejo is a delicious thick cream that's eaten cold and is one of the traditional dishes of Córdoba. This beetroot variant is very popular as it doesn't just have a fantastic colour, but also a great flavour.

Nice and quick!

Preparation time:

25 min.

Difficulty level:

Easy

Allergens:

milk, wheat, gluten

Utensils:

Hand blender / Food processor

Ingredients

Beetroot

Plum tomato

Cucumber

Garlic

Onion

Breadcrumbs

White wine vinegar

Grano padano cheese

Cherry tomatoes

Croutons

Not included: olive oil, salt, pepper

* More information about the ingredients are available upon request.

Nutrition values

Per portion

Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:

3209
767
34
13
84
30
11
36
41
1606

kJ
kcal
g
g
g
g
g
g
mg
mg

Instructions

Wash the vegetables. Peel the beets and cut them into wedges. Place them in a pot and cover them with water. Bring the water to a boil and let the beets cook for 10-15 minutes until tender. Remove from the pan and let them cool down under running water. Cut the plum tomato into small cubes. Remove the seeds from the cucumber and cut it into cubes. Finely chop the garlic and onion.

Add all the vegetables (except the cherry tomatoes), the breadcrumbs, 2 tablespoons of olive oil, the vinegar and 2 tablespoons of water to a bowl. Season to taste. Blend it with a hand blender to a smooth cream. If you want the soup to be thinner, add water bit by bit until you've reached the desired consistency.

Beetroot salmorejo

with cherry tomatoes, croutons and slices of cheese

Salmorejo is a delicious thick cream that's eaten cold and is one of the traditional dishes of Córdoba. This beetroot variant is very popular as it doesn't just have a fantastic colour, but also a great flavour.

Not included: olive oil, salt, pepper

Instructions

Slice the cheese with a vegetable peeler. Cut the cherry tomatoes in half.

Serve the salmorejo in a soup plate and finish with the croutons, the sliced cheese and the cherry tomato halves.

Nutrition values

Per portion

Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:

3209
767
34
13
84
30
11
36
41
1606

kJ
kcal
g
g
g
g
g
g
mg
mg

Beetroot salmorejo

with cherry tomatoes, croutons and slices of cheese

Salmorejo is a delicious thick cream that's eaten cold and is one of the traditional dishes of Córdoba. This beetroot variant is very popular as it doesn't just have a fantastic colour, but also a great flavour.

Not included: olive oil, salt, pepper

Instructions

Slice the cheese with a vegetable peeler. Cut the cherry tomatoes in half.

Serve the salmorejo in a soup plate and finish with the croutons, the sliced cheese and the cherry tomato halves.

Nutrition values

Per portion

Energy: Calories: Fat: Saturated Fat: Carbohydrate: Sugar: Dietary Fibre: Protein: Cholesterol: Sodium:

3209 767 34 13 84 30 11 36 41 1606

kJ kcal g g g g g g mg mg

Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:

3209
767
34
13
84
30
11
36
41
1606

kJ
kcal
g
g
g
g
g
g
mg
mg