7 June 2017

#Toppy Recipe: Cherry Salmorejo

On hot summer days, it’s nice to be outdoors and have light, tasty, refreshing meals. Therefore, we recommend a traditional cold soup, reinvented using seasonal fruit: a cherry salmorejo, with the special touch of the new Toppy. Because there is life beyond gazpacho! This recipe is as simple and quick as it is delicious.


Ingredients for 4 people:

· 500g of tomatoes

· 250g of cherries (the riper they are, the more colourful and flavourful the salmorejo will be)

· 200g of day-old bread

· 120ml of extra virgin olive oil

· 1/2 clove of garlic

· 1 hard-boiled egg

· Toppy Frit Ravich with blueberries, almonds, walnuts, pumpkin seeds and raisins


How to Make Cherry Salmorejo with Toppy:


1. Prepare the Cherries

Since you have a generous handful of cherries, it would be best to start there. Carefully pit the cherries and remove their stalks (put aside 5 pitted cherries per person for decoration).


2. Purée the Vegetables

Wash, peel and roughly chop the tomatoes and cucumber. Put into a food processor and purée.


3. Soften the Bread

Put the stale bread in water to soften it.


4. Blend the Ingredients

When the tomato and cucumber mixture is smooth, add the cherries and continue blending.

Add the soaked bread, olive oil and salt to the processor and continue to blend.


5. Strain and Chill

When it is all mixed up, press it through a sieve to remove odd pieces of skin and pips (if there are any). Finally, put the soup in the refrigerator to chill for at least 1 hour. The cooler, the better!


6. Serve and Enjoy (#buenmomento – good time)

Serve the salmorejo in a bowl. Decorate with the cherries that you saved, grate a little hard-boiled egg on top and add a splash of extra virgin olive oil.

And to give it that final touch, add a little Toppy to the salmorejo and enjoy! A delicious salmorejo which you can have with any meal as a refreshing starter.