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I store in reused glass yogurt jar
fun entertaining in small glass |
Nothing takes me back to Spain on a hot summer day more than Salmorejo. We just love this tomato and bread based puree from Andalusia. Salmorejo is not to be confused with Gazpacho, another wonderful cold Spanish soup. Unlike Gazpacho, Samorejo does not have any chunks of vegetables. It is smooth and creamy with a nice kick from the garlic and sherry vinegar. The texture is added on top: croutons, bits of jamón, pieces of hardboiled egg. We leave out the egg and switch it up with some tuna. Our little one is still not so sure he wants to give it a try. He thinks it is tomato sauce! What kind of bread should a sesame-allergic family use? We feel safe with baguettes from most bakeries. I always form a relationship with the bakers at my local Whole Foods. I have discovered that the baguettes are often baked off separate from the seeded bread and then go right into the brown bag. Of course, this is not true if the bakery has seeded baguettes! We purchase our jamón serrano from Central Market here in Houston. In Toronto, we enjoyed the local Niagara prociutto-style ham from St. Lawerence Market. On another allergy note, vinegar has sulfites so use caution if you have sensitivity or allergy.
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| ready for fridge, serve cold! |
What you need:
2 garlic cloves
1 kilo of tomatoes (no need to remove seeds since Thermomix takes care of this!)
1 teaspoon of salt
100 grams of bread chunks, we use baguette (great use of stale bread)
150 grams of best Extra Virgin Olive Oil (1 1/2 MC)
20-30 grams Sherry Vinegar
Toppings: ham, croutons, tuna
What to do:
Let the peeled garlic fall through the top to be chopped by the blades while machine is running at Speed 7
Stop the machine and add the tomatoes with the salt. Program 2 minutes, progressing speed 5-7-9
Add the bread and vinegar and mix 20 seconds, speed 6-8.
With the MC tilted, let the olive oil drizzle in slowly until incorporated. I'm not certain of what speed, but choose 4-6
Put directly in fridge and serve cold.
So far, the best low-temp pasteurized heavy cream I can find easily here in Houston is from Mill-King Creamery. We have been enjoying their milk over the past few months: http://www.mill-kingmarket.com/mill-kingmarket.com/Mill-King_Market.html I pick it up at Whole Foods or Revival Market. This is the first time I have attempted separating cream into butter and buttermilk since moving here last year. In Toronto, I bought fresh cream in glass bottles almost weekly at the local markets with the idea that I could turn one product into several: butter, buttermilk, and whipped. I paid a Toonie, or 2 dollars, deposit which I got back when I returned the bottle after use. I regularly stored the buttermilk in the same, original glass bottle as the cream, and the butter in two glass bowls: half for immediate use in the fridge and the other half in the freezer to be pulled as needed. Since the cost of butter was higher than I was used to, purchasing the cream and making fresh butter was more than worth the effort. But then again, it's no effort at all with the Thermomix to make your own butter weekly! A week after posting, I came across "Meeting the Moment" in a weekly favorite food mediation:http://www.thekitchn.com/meeting-the-moment-with-apricot-jam-weekend-meditation-190983 and I began to reflect on how my Thermomix also facilitates being able to be "present for the delights that are inherent in this activity, they register more deeply and become a brighter, more significant thread in my emotional makeup." 
