Salmorejo Recipe with Strawberries (Gluten Free)

• 1 kg of tomatoes
• 200 g of strawberries
• 200 g of bread pieces without gluten (we may not include it as in the video)
• 125 g extra virgin olive oil
• 1 clove of garlic
• Apple vinegar
• Serrano ham and 2 hard-boiled eggs as garnish

1. Wash the tomatoes well. Remove the peduncle, cut the tomato into four slices, and add to a bowl.
2. On the other hand, cut the pieces of bread very small (remember that in the video recipe it is not included, it is optional.)
3. Wash the strawberries and cut them in four.
4. Add all the ingredients to the bowl together with the minced garlic.
5. Lastly, we added the oil, the salt and a drizzle of apple vinegar. We’ll put it in the mixer to obtain uniformity and the proper coloring. It should not be too soupy.
6. Let it cool down in the fridge. When serving, we can accompany it with chopped Serrano ham, hard boiled eggs and a drizzle of oil.

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.