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Salmorejo with avocado

Vegetables1 minutes4 people200 calories
1/52/53/54/55/5 (423 votes)
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By Ana Valdes

salmorejo-avocado

If you like the gazpacho and you like him avocado, this is your dish on these hot days. As it has avocado, it does not need bread, it has an irresistible creamy texture and we can take it with a spoon, accompanied by shavings of egg and ham, spread on toast or as a rich sauce for roasted vegetables.

The avocado salmorejo reinterprets the traditional salmorejoHe joins those other versions of salmorejo that we have been publishing during the summer.

Salmorejo with avocado

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A reinterpretation of the traditional salmorejo, without bread and with avocado, with a creamy and irresistible texture

  • Ana Valdes
  • Recipe type: vegetables
  • Calories: 200
  • Rations: 4
  • Cooking time:
  • Total time:

Ingredients

  • 600 g of ripe tomatoes
  • 250 g avocado
  • 1 garlic clove
  • 1 tablespoon vinegar
  • 2 tablespoons of lemon juice
  • 50 ml (half a beaker) of olive oil
  • 1 teaspoon of salt

Preparation

  1. Put the tomatoes, avocado, garlic, vinegar, lemon and salt in the glass. We crush during 30 seconds at 7/10 speed.

  2. We put the oil in the beaker, we program speed 4, without time, and we are pouring the oil little by little on the lid so that it slowly drains through the nozzle. This is how we emulsify the salmorejo.

  3. And it's ready. We can reserve it in the refrigerator or consume it immediately.

Equivalences with TM21

TM31 / TM21 equivalences

More information - gazpacho, Melon salmorejo, Watermelon salmorejo, Mango salmorejo with crispy bacon


Discover other recipes of: APPETISERS, Easy, Less than 15 minutes, Summer recipes, Soups and creams, Vegans, Vegetarian

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      Caribbean said
    ago 10 years

    Thank you for the recipe! Are the tomatoes peeled?
    Thank you again.
    Caribbean

    Reply to Mar
         Ana Valdes said
      ago 10 years

      Hello Sea! I do not peel the tomatoes, the TMX grinds them very well and there are no skin remnants. But if you want to put them peeled, you can too. I hope you like it. A hug!

      Reply to Ana Valdés
           Caribbean said
        ago 10 years

        Thanks Ana, I will try to do it for my oldest little one.
        regards

        Reply to Mar
      J. Rogelio Jimenez said
    ago 10 years

    The recipe "sounds" great. I am attracted to the tomato / avocado combination. But I have some doubts: The classic salmoreno is thickened on the basis of bread. This one does not carry. Are the tomatoes squeezed to remove the water? What about the seeds? Thank you.

    Reply to J. Rogelio Jiménez
         Ana Valdes said
      ago 10 years

      Hello J.Rogelio. As the introduction says, since it has avocado, it does not need bread. With the avocado there is a creamy texture, emulsified with the olive oil. Regarding tomatoes, it is not necessary to squeeze them, drain them or anything. You wash them, you remove the top and inside. Regarding the seeds, I always make salmorejos, gazpachos and sauces with natural tomato and with thermomix I have never seen a seed appear. Try it, it is very tasty. And tell me. All the best!

      Reply to Ana Valdés
      True said
    ago 10 years

    A recipe 10, I really like salmorejo and I love avocado, I did it the other day with the idea of ​​having for 2 and I couldn't resist finishing it myself.
    Thank you very much.

    Reply to Vero
         Ana Valdes said
      ago 10 years

      We share tastes, I don't resist either. I love this dish. A kiss, Vero!

      Reply to Ana Valdés
      JOSE MARIA said
    ago 9 years

    I DID IT AND THE NEXT DAY IT WAS BITTER, I HAD TO THROW IT AWAY, WHY WOULD IT BE?

    Reply to MARIA JOSE
         Irene Arcas said
      ago 9 years

      Hello María José, it occurs to me that it could be because of the avocado, which oxidizes very easily and it is best to take it at the moment. Or maybe it was the garlic clove, which was too powerful ... when you did it, freshly made, was it good?

      Reply to Irene Arcas