This recipe for salmorejo (a purée consisting of tomato and bread) is one of summer’s star recipes since it brings a taste of freshness and a lot of flavor. Today, Guillermo Conreto, the chef of the Cantina El Huerto de Lucas, advises us on how to make a salmorejo with strawberries, a version of the traditional recipe that adds an original touch. It is tasty and very nutritious. Shall we start?
Using ripe, quality tomatoes will make your recipe higher quality. It is the main ingredient and therefore the most important. If you notice that while shredding the tomatoes they release a lot of juice, it may be necessary to include some bread or, on the contrary, add less.
As recommended by the chef, add one garlic for every 10 tomatoes. This way we are sure we aren’t repeating anything.
We can also strain the salmorejo with a colander, but it will lose some of its nutrients this way.