Salmorejo Recipe with Jerte Cherries

During the months of May, June, and July, cherries are picked from the Valle del Jerte. But it is during June when most cherries are in their optimal state of maturation, therefore making it the best time to buy them. Now that the heat has begun, there is nothing better than preparing a refreshing recipe of salmorejo with cherries or Jerte picotas (a type of cherry that is smaller, crisper, sweeter, and very tasty.) In any case, this recipe may vary depending on your personal preferences: for a more potent flavor, adding more cherries will do the trick.  Either way the result is spectacular!

Ingredients for Four People:

  • 440 g of tomato
  • 240 g of cherries
  • 1/4 of a cucumber
  • 100 g of bread pieces from the previous day
  • 100 ml of extra virgin olive oil
  • 1/2 of a clove of garlic (according to personal taste preference)
  • Salt

How to Make the Salmorejo Recipe with Cherries from Jerte:

  1. The first thing is to chop the tomatoes and the cucumber, and add it to the bowl of a mixer.
  2. Remove the peduncle and the stem of the cherries and add them to the bowl. When ripe, it will be easy to do it manually. Otherwise, there is also a specific utensil for this work.
  3. Add the garlic and salt together with the cherries and tomatoes. Mix them together.
  4. To remove the skin and seeds, we will put the mixture in a food mill and then place it in a large bowl.
  5. Add the pieces of hard bread to the mixture and let it soak for a while. (This step is not essential for those who are intolerant to gluten or who want to make the recipe less caloric. You can refrain from including this ingredient.)
  6. When the bread has softened, we will begin to stir the mixture, while gradually adding the oil at the same time.
  7. If necessary, strain the mixture with a food mill a second time.
  8. Finally, keep it in the fridge until you are going to serve it.

About the author