Avocado salmorejo

Name: Avocado salmorejo (Salmorejo de aguacate)
Yield: Serves 4
Cuisine: Spanish
Ingredients: 1 teaspoon salt; 1 large juicy tomato, cored and chopped; 2 hardboiled eggs, chopped; Grated lime zest (if using ceviche); Flesh of 4 ripe avocadoes; 3½ oz (100 g) dry rustic bread, crumbled; 1 clove garlic, peeled and roughly chopped; Scant ½ cup (100 ml) extra virgin olive oil; Diced ceviche or chopped smoked salmon

Salmorejo de aguacate

Preparation info

Serves
4

Difficulty
Easy

Appears in

Andaluz

By Fiona Dunlop

Published 2023

About

This is very subtly flavored, and slips down in seconds. Juanjo tops it with diced ceviche (fish marinated in lime juice), but smoked salmon is just as good.

Ingredients

Flesh of 4 ripe avocadoes
3½ oz (100 g) dry rustic bread, crumbled

Europe
Spain
Seville
Starter
Pescatarian
Mediterranean

Method

Toss all of the salmorejo ingredients into a blender and process on a low speed until you have a thick, creamy emulsion.

Spoon into glasses, garnish with the hardboiled eggs, and top with chopped ceviche and lime zest, or smoked salmon.