All year long, we share our team’s favourite recipes here. A delicious way to meet the AMV members.
Photos: Inès Casal
Inès Casal joined the American Vintage team about 12 months ago for the last year of her Master’s degree programme. Now a Press Relations & Influence Assistant in the Marketing team, she takes time out to share one of her absolute favourite recipes with us: “It’s a recipe from my Andalusian grandmother, a traditional dish from her region. Every time we go to her house, she prepares it for us. As for me, I make salmorejo for family get-togethers, often with a good tortilla de patatas. I might also make it as a dip for an aperitif night or a barbecue.”
Ingredients
1 kg very ripe, flavourful tomatoes
200 g bread (preferably day-old bread that is bigger and with less crust, rather than a baguette)
100 ml extra-virgin olive oil
1 clove garlic
10 g salt
Preparation
1 — Cut the tomatoes and bread into pieces.
2 — Roughly blend tomatoes in a blender.
3 — In a large salad bowl, mix the blended tomatoes, pieces of bread, olive oil, garlic and salt. Let the bread soak up the liquid and soften for several minutes.
4 — Blend the contents of the bowl until obtaining a very smooth and even texture. Salmorejo should be thicker than a soup, but more watery than a purée. If it’s too watery, add a little more bread. If it’s too thick, add a little more tomato.
5 — Cool the blended mixture in the fridge for at least an hour. Very important: salmorejo should be enjoyed very cold.
6 — Serve in a soup plate with a drizzle of olive oil on top.
A tip when making this recipe at home? “For a complete meal, add a hard-boiled egg or some Iberian ham!”
AMV Journal is a space dedicated to encounters, discovery and travel. Every week, explore the musts, portraits and inspirations of American Vintage and its creation studio.