Quick Salmorejo – Chilled Tomato Soup
20 min
Vegan
67891
For 2 Portions
850 g
tomato
80 g
bread
10 g
basil, fresh
1
shallot
1/4
cucumber
2 tbsp
olive oil
1 tbsp
red wine vinegar
1/2 clove(s)
garlic
pepper
salt
1. All set?
2. Cut a shallow X on the bottom of each tomato and cover with boiling water. After 1 min, drain and let cool.
3. When tomatoes are cool to the touch, peel off skins, halve, and scoop out seeds (setting them aside).