beet salmorejo

Today is the recipe for beetroot salmorejo, an essential recipe to face the heat of summer, get rid of spending a long time in the kitchen and enjoy a first course that is a classic. The recipe is told by Leti, from Revealing Flavors , who will finally convince you why you should prepare this delicious recipe.

This will never be the case, because cante jondo and flamenco dancing are not my thing, but if I ever dedicated myself professionally to it, I am clear about what my artistic name would be: "La niña del salmorejo".

What can I like salmorejo, hey! So between us, the number of liters that I can drink during the summer... I think that if it were up to me, I would drink it almost daily.

But it is that in these summer months I cannot think of a better dish to cope with the heat than cold soups and creams, such as salmorejo. So I have proposed to increase my particular recipe book for this type of dish year after year, to enjoy the greatest possible variety.

And my discovery this year has been this beetroot salmorejo , as rich as the original and with a sweet spot that we have loved.

We are also going to accompany it with a most surprising garnish, anchovies and apple...

Who gives more??

Evolution Le Creuset round cocotte , Pallarès carbon steel knife , wooden log board and Le Creuset ceramic ramekin .

Ingredients

• 1 kg of ripe tomatoes
• 300g beetroot
• 200g of bread
• 250 ml of olive oil
• 1 clove garlic
• Salt
• a splash of vinegar

For the accompaniment:

• 1 apple
• anchovies
• 1 splash of lemon juice

Elaboration

1. We start by preparing the beets. To do this, we wash the beetroot well under the tap to remove any possible traces of soil.
2. Next, with a very sharp knife , we cut the stem 10cm from the base, that is, we leave 10cm of stem uncut. With this we will ensure that the beetroot does not lose color during cooking.
3. We put salted water to heat in the cocotte and when it starts to boil we add the unpeeled beetroot.
4. Cook for about an hour, until we prick it with the tip of a knife and see that it is tender.
5. Remove the beetroot from the water and put it in a drainer . Let cool and once cool, peel it with the help of a sharp knife.
6. Chop the beetroot and reserve.
7. We wash the tomatoes, cut them (the Opinel with a serrated blade is great for them), it is not necessary that they are too small pieces, and we put them together with the beetroot, the bread, the garlic, the salt and a little olive oil in the blender jar.
8. We leave a few minutes for the bread to soften a bit and make it easier to work with.
9. With the mixer we crush this mixture and once we have made a cream, we begin to add the rest of the olive oil in a thin trickle while we continue beating at low speed. This will make it emulsify, like mayonnaise, and we will have a very creamy salmorejo.
10. Once it is well crushed, we pass the salmorejo through a potato mill to remove any remaining skins or seeds and thus achieve a finer texture.
11. Correct the point of salt, add a splash of vinegar and cool in the fridge until ready to eat. Personally I like to keep it in the fridge inside the Le Creuset cocotte , since we can serve it directly from the fridge to the table and since the cocotte is made of cast iron, our salmorejo will stay cool for longer
12. Peel the apple and cut it into cubes. Sprinkle with a little lemon juice to prevent it from oxidizing and reserve.
13. We serve the salmorejo in Le Creuset ramekins and accompany the apple cubes that we have reserved, the anchovies and a drizzle of olive oil.

Evolution Le Creuset round cocotte , Le Creuset ceramic ramekins , Pallarès carbon steel knife , Boska wooden log board , Trilloliva extra virgin olive oil and Tellier strainer .

Grades

• If we see that it is too thick, we can lighten it with a little water, but remember that it is a thick cream, not as light as gazpacho.
• If you are lovers of salmorejo, I hope you will be encouraged to prepare this variant at home, because I am sure that you will like it as much as you liked it at home. And if what does not convince you is the garnish with anchovies, you can serve it with the traditional accompaniment of ham and boiled egg, which also works wonderfully.
• I have chosen to serve it in ramekins because the ones from Le Creuset are spacious and are great for serving salmorejo as a starter, but if they are not available you can also serve it in mini-cocottes or tureens , with all of these you will give it a nice presentation.

Le Creuset Evolution round cocotte , Tellier colander , Le Creuset ceramic ramekins , Pallarès carbon steel knife , Boska wooden log board , and Trilloliva extra virgin olive oil .