Salmorejo Vegano

Salmorejo Vegano is a refreshing and creamy cold tomato soup, perfect for a light breakfast or brunch. Made with ripe tomatoes, crusty bread, and a hint of garlic, this vegan version captures the essence of traditional Spanish flavors.

Ingredients

• Ripe tomatoes - 400 grams
• Stale whole grain bread - 100 grams
• Garlic - 1 clove
• Extra virgin olive oil - 2 tablespoons
• Red wine vinegar - 1 tablespoon
• Salt - to taste
• Black pepper - to taste
• Fresh basil leaves - for garnish

Steps

1. Wash the ripe tomatoes and cut them into quarters.
2. In a blender, combine the cut tomatoes, stale bread, garlic, olive oil, red wine vinegar, salt, and pepper.
3. Blend on high speed until smooth and creamy, ensuring there are no chunks.
4. Taste and adjust seasoning with more salt or vinegar if needed.
5. Transfer the salmorejo to a bowl and refrigerate for at least 30 minutes to chill.
6. Serve in bowls, garnished with fresh basil leaves.

Nutrition

• Calories: 250
• Protein: 6 g
• Carbs: 35 g
• Fiber: 5 g
• Sugar: 6 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants from tomatoes, which can help reduce inflammation.
• High in fiber from whole grain bread, promoting digestive health.

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