I eat a lot of cold soups in summer, you can prepare them in only 5 minutes, they are healthy, refreshing and so delicious! Salmorejo is a typical Spanish cold soup made with tomatoes, garlic, bread, vinegar, extra virgin olive oil and salt, it’s similar to gazpacho, but salmorejo is creamier and it also has more calories. This Spanish salmorejo and avocado toast is a fresh simple and delectable appetizer.
I know this is not a light recipe because extra virgin olive oil and avocado are fats, anyway both are great alternatives to animal fat. I eat avocado almost every day, I’m vegan, so it’s a good source of fat (I also eat nuts, seeds and a little bit of extra virgin olive oil), although I should admit my diet is low in fat.
If you are a celiac or you’re on a gluten free diet, you can use gluten free bread to make this recipe. You can also use gazpacho instead of salmorejo for a lighter version.
If you don’t like avocado or if you want to reduce the amount of fat in this recipe, you can use tomato slices or even halved cherry tomatoes. The toast is also delicious if you only add salmorejo, but I prefer to add some fruit such as avocado or tomatoes (yes, avocado and tomatoes are fruits).
To make salmorejo you only need garlic, tomatoes, bread, vinegar, oil, salt and a blender. I’ve used a Vitamix blender to make this recipe, but you can also use other blender. If it’s not very powerful you can make salmorejo, but it will be thicker and chunky, although it will be so delicious too!
The best time to eat fruits and veggies is when they are in season because they are cheaper and they tastes better, so summer is the perfect season to enjoy salmorejo.
I prefer to prepare salmorejo and let it cold in the fridge for at least 2 hours, but you can eat it if you can wait. I consume the salmorejo in one day, or it will lose vitamins. Here in Spain you can buy packaged salmorejo, but I prefer not to buy it because the homemade version is conservatives and additives free, it has more nutrients and vitamins, it’s healthier and it also tastes better, in addition, you know what you’re eating and you only need 5 minutes to prepare this amazing could soup.
Once the salmorejo is ready, you need 2 or 3 minutes to make this Spanish salmorejo and avocado toast. You only have to spread the salmorejo, add a few avocado slices and black pepper to taste, and enjoy this gorgeous appetizer!
- 1 clove of garlic
- 35 oz tomatoes (7 tomatoes or 1 kg)
- 3.5 oz bread (100 g)
- 1 tbsp vinegar
- 3/4 cup extra virgin olive oil (165 g)
- 1 tsp sea salt
- Blend the clove of garlic in a blender. I usually remove the germ, but it’s optional.
- Add the tomatoes and blend again.
- Add bread and vinegar and pulse to combine.
- Finally, add the salt and the olive oil gently with the blender turned on (if it’s possible, although it’s not necessary). Blend for about 3 minutes more until the salmorejo gets the perfect texture.
- Let stand in the fridge until it’s really cold.
- Serving Size: 1 bowl
- Calories: 291
- Sugar: 5.1 g
- Sodium: 434 mg
- Fat: 26.1 g
- Saturated Fat: 3.8 g
- Carbohydrates: 15.1 g
- Fiber: 2.4 g
- Protein: 2.8 g
- 2 slices of bread
- 6 tbsp salmorejo*
- 1 avocado
- Black pepper to taste
- You can toast the bread, but it’s not necessary.
- Spread 3 tablespoons of salmorejo in each slice of bread.
- Place a half of sliced avocado in each toast.
- Add black pepper to taste.
* You can find the recipe above.
- Serving Size: 1 toast
- Calories: 249
- Sugar: 1.2 g
- Sodium: 98 mg
- Fat: 21.7 g
- Saturated Fat: 4.4 g
- Carbohydrates: 14.3 g
- Fiber: 7.1 g
- Protein: 2.8 g