Description
A delicious Spanish dish: low FODMAP salmorejo! A yummy cold starter. Simple and easy to make. Gluten-free and lactose-free. With vega and vegan option.
Ingredients
Scale
- 1 kilo (35.3 oz) vine tomatoes*
- 200 g (7 oz) white bread (I use Schär Meisterbäckers classic)
- 50 ml (1.7 oz) extra virgin olive oil
- 1 tbsp red wine vinegar
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 hardboiled eggs**
- 60 g (2.1 oz) serranoham or bacon, cut into cubes**
Instructions
- Boil two eggs hard (8 to 10 min). Drain and set aside to cool down.
- Cut an X into the bottom of each tomato. Put the tomatoes into a pan with boiling water for 30 seconds.
- Drain and leave the tomatoes to cool down. Then you can easily remove the skin.
- Cut the tomatoes into cubes. Put them into a bowl and use an (immersion) blender to turn them into a puree.
- Tear the bread into small pieces and add to the bowl. Add the olive oil, red wine vinegar, pepper and salt. Blend into a smooth soup.
- Taste the soup and add extra pepper, salt and olive oil to taste.
- The soup tastes best when it is cooled. So put it into the fridge for at least one hour before you serve the soup.
- Cut the Serrano ham into cubes and cut the eggs into pieces.
- Divide the soup over four bowls and garnish each bowl with half of a boiled egg and some Serrano ham.
Notes
*Tomatoes were retested in 2022 and are now limited low FODMAP. Tomatoes on the vine are low FODMAP up to 69 grams per serving. If you are still in the elimination phase or know that you react to fructose, I do not recommend making this recipe.
**Leave these toppings out to make this dish vegan. Leave out the Serrano ham to make this dish vegetarian.
- Prep Time: 15 min
- Category: Starter
- Method: Blending
- Cuisine: Spanish
Nutrition
- Serving Size: 1 serving (1/4 of the recipe)
- Calories: 350
- Fat: 8
- Carbohydrates: 30
- Fiber: 6
- Protein: 11
