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Don’t let the summer stop you from taking care of yourself! Which is why we have brought to you this Salmorejo recipe without bread,100% gluten-free. If you suffer from Celiacs disease this doesn’t mean you have to give up having a refreshing glass of Spanish Salmorejo in the summer months.This Salmorejo without bread is as we said free from any gluten and is high in protein. It’s very useful if you want to have a high-protein diet while still cooling yourself off.
This Salmorejo without bread recipe provides your body with more liquids thus preventing dehydration which can often occur from the summer heat and the nitrates and chlorine in the water.Remember that melons and tomatoes are great ways to keep us hydrated as they are good sources of water.
Another benefit of this recipe is that its ingredients are a great source of vitamins and minerals, and excellent antioxidants . Otro beneficio de esta receta es que sus ingredientes son buena fuente de vitaminas y minerales, antioxidantes por excelencia, that delay the aging of the cells in our body. They reduce the damage that free radicals can cause from the sun’s rays, which is very useful given that we are much more exposed in the summer months.
Salmorejo Without The Bread Recipe
- 750 gr tomatoes
- 1/2 gr melon
- 180 ml extra virgin olive oil
- 1 cup water
- 1 garlic clove
- 4 eggs
- 1 tbsp apple cider vinegar
- Sea Salt
- 25 gr Original Beef Jerky
Start by peeling the tomatoes. To make it easier, blanch them in hot water for a few minutes.
Meanwhile, use the water left in the pot to boil the eggs for about 10 minutes. They have to be a little hard. Afterwards, drain the water and let them cool.
Then blend together the chopped tomatoes with the water, garlic, vinegar and salt.
When the eggs have cooled off, peel them and then blend them in with the tomatoes etc. This is what will help the salmorejo get that nice texture since we are not using bread. Keep 2 of the eggs for later when you are ready to serve.
Once you start to get a uniform texture, slowly add in the olive oil at a steady pace- and keep mixing until you get a creamy texture.
Stick it in the fridge and let sit for long enough to cool.
Lastly, chop up the remaining 2 eggs into fine pieces and use as a topping to decorate.
If you enjoyed this Salmorejo without bread don’t miss these other similar gluten-free recipes:
Low-Carb Tumeric & Seeds Bread