Smoky salmorejo with basil oil

Smoky salmorejo with basil oil

By
From
V is for Vegan
Serves
4

This is the Madrileño version of the Andalucian gazpacho. If you’re confident at cold smoking, you can make your own smoked tomatoes by halving and dehydrating 8 ripe tomatoes in a very low oven for 4–6 hours before cold smoking them.

Ingredients

Quantity Ingredient
8 ripe smoked tomatoes, quartered, (or add a few drops of liquid smoke to fresh tomatoes)
2 garlic cloves, peeled
1 baguette, sliced
1/2 onion
200ml extra virgin olive oil
2 tablespoons sherry vinegar
1 tablespoon smoked paprika
125g basil leaves, blended with 3 tablespoons olive oil
sea salt
freshly ground black pepper

Method

  1. Place 3 tablespoons salt, the tomatoes, garlic, bread and onion in a large bowl and cover with boiling water. Leave for 45 minutes, then drain out the water, squeezing the bread, and keeping back a cup for blending purposes.
  2. Place the drained vegetables and bread in a blender or food processor with the reserved liquid and add the oil, vinegar and smoked paprika. Purée until smooth, then check the seasoning, adding pepper and more salt if necessary. Chill in the fridge – overnight if possible, to allow the flavours to meld.
  3. Serve chilled and garnished with the basil oil alongside a cool glass of dry sherry.
Tags:
Vegan
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