Fresh Apple Salmorejo
There is more to just cold soups of Spain than gazpacho. You can find fresh soups around Spain that use strawberries, watermelon, beets, cherries and even almonds.
I have decided to play on a modern favorite, apple and arugala salmorejo. Salmorejo is much like gazpacho but is thicker and has less ingredients. A traditional salmorejo blends tomatoes, garlic, salt, bread and EVOO. It is often topped with jamón, chopped hard boiled eggs or even raisens.
I have posted other salmorejos in this blog but I am thinking that this one may be my favorite.
This soup is great for a fresh starter to a light lunch or a summer dinner. It is definitely a pleaser for vegans, vegetarians and lactose intolerant guests. Sorry gluten free folks. It does contain bread.
- 2 Green Apples (peeled and cored)
- 2 Golden Apples (peeled and cored)
- 1 clove of garlic (I remove the interior of the garlic to reduce the pungency that sometimes repeats on folks)
- 1/2 to 1 C of cubed dense country bread (No crust)
- 2 hand fulls of arugala/rocket
- Pinch or two of salt
- 1/3 C or more of Cortijo el Puerto Koroneiki Olive Oil or any other EVOO that has fruit notes (especially apple or banana) and has a peppery finish.
- 1/3 to 1/2 C of chopped fennel root. I used the interior of the root since it is more tender.
Add a bit of fresh lemon juice to help your salmorejo from oxidizing if you are not planning to serve this immediately.
This recipe does not need to be followed to the T. Play around with the amounts to get the taste you desire.
Super easy instructions:
- Peel and core the apples.
- Wash the arugula (rocket).
- Cube the bread, removing and crust.
- Peel the garlic and remove the interior sprout.
- Add all of the ingredients to a blender and blend until completely smooth.
- Check the seasoning and add more salt or more olive oil if needed.
- Dress with a bit of EVOO and serve in a bowl cold.
- Garnish with goat cheese or toasted pine nuts if desired. ENJOY!