Smoky Salmorejo with Basil Oil

Name: Smoky Salmorejo with Basil Oil
Yield: Serves 4
Cuisine: Spain
Ingredients: Sea salt and freshly ground black pepper; 5 cups [125 g] fresh basil leaves, blended with 3 Tbsp olive oil; Sea salt and freshly ground black pepper; 8 ripe smoked tomatoes, quartered (or add a few drops of liquid smoke to fresh tomatoes); 8 ripe smoked tomatoes, quartered (or add a few drops of liquid smoke to fresh tomatoes); Scant 1 cup [200 ml] extra-virgin olive oil; 2 Tbsp sherry vinegar; 1 Tbsp smoked paprika; 5 cups [125 g] fresh basil leaves, blended with 3 Tbsp olive oil; 8 ripe smoked tomatoes, quartered (or add a few drops of liquid smoke to fresh tomatoes); 2 garlic cloves, peeled; 1 baguette (about 9 oz [250 g]), sliced; ½ onion

Preparation info

Serves
4

Difficulty
Easy

Appears in

V is for Vegan

By Kerstin Rodgers

Published 2015

About

This is the Madrileño version of the Andalucian gazpacho. If you’re confident at cold smoking, you can make your own smoked tomatoes by halving and dehydrating 8 ripe tomatoes in a very slow oven for 4 to 6 hours before cold smoking them.

Ingredients

8 ripe smoked tomatoes, quartered (or add a few drops of liquid smoke to fresh tomatoes)
2 <

Europe
Spain
Lunch
Mediterranean
Soup
Vegan

Method

Place 3 Tbsp sea salt (or 3 tsp table salt), the tomatoes, garlic, bread, and onion in a large bowl and cover with boiling water. Leave for 45 minutes, then drain out the water, squeezing the bread, and k