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This soup can be served as a starter, and one of the favourite refreshing summer dish.
Chef Sabyasachi Gorai Salmorejo Recipe
Cuisine

- European

Cooking Time

-5 Min

Preparation Time

- 5-10 Min

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INGREDIENTS

  • 2 tbsp Olive oil
  • 1 cup yellow zucchini, diced
  • 1 cup green zucchini, diced
  • 2 cups red and yellow bell pepper, diced
  • 1 cup tomatoes, diced
  • 3 thyme sprigs, Sea salt to taste, Pepper to taste
  • 3 Parsley sprigs
  • 1 cup onion, diced
  • 5-6 garlic cloves
  • FOR the soup
  • 3tomatoes
  • 4garlic cloves
  • 2bread slices
  • Water as required
  • Sea salt as required
  • 3 tbsp Olive oil
  • FOR accompaniment
  • 8garlic cloves
  • 2 tbsp butter
  • 2white bread slices
  • 2Brown bread slices
  • crushed black pepper
  • FOR garnish
  • Parsley sprigs

HOW TO PREPARE SALMOREJO

  1. 1

    Cut the tomatoes and crush garlic cloves.
  2. 2

    Cut the sides of the white bread and soak it in water.
  3. 3

    Put tomatoes, garlic and soaked bread with 3 tbsp olive oil and sea salt in a blender and blend it until smooth.
  4. 4

    Take 8 garlic cloves - crush them and then chop them finely.
  5. 5

    Add 2 tbsp butter to the chopped garlic and mix them well.
  6. 6

    Toast the bread slice and apply garlic butter to them.
  7. 7

    Take a china bowl, sprinkle crushed pepper and pour the soup in it.
  8. 8

    Serve with the toasted garlic butter bread, garnish with parsley sprigs.
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