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Salmorejo from Paris

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Adjust Servings:
Baked tomatoes
1.5 kg Помидор свежий
1 tbsp. Extra Virgin olive oil
to taste Grounded black pepper
to taste Salt
6 cloves of Garlic medium sized
1 Potatoes medium sized
1 Paprika red
1 Onion
2 tbsp. Extra Virgin olive oil
3 tbsp. Tomato paste
4 cups Vegetable stock
to taste Salt
To serve:
2 tbsp. Extra Virgin olive oil
4 tbsp. Sliced almonds
different varieties Помидор свежий
4 Strawberry

Salmorejo from Paris

  • Dairy-Free
  • Gluten-Free
  • Vegan
  • Vegetarian
  • 40min
  • Serves 4
  • Medium


  • Baked tomatoes

  • Soup

  • To serve:



This is the soup that I tried at the Gros restaurant in Paris. Finding this wonderful place in the Cr des Petites Écuries passageway between two busy and not very pleasant streets makes you feel lucky.  On that summer day, Salmorejo was on the menu and the waiter explained that it had nothing from salmon except color, despite the name:). The classic Salmorejo is made similar to gazpacho from fresh tomatoes with garlic and bread. The Parisian version was made with baked tomatoes and no bread, entirely vegetable based. The delicate, cool sour-sweet soup was garnished with fresh tomatoes of various varieties and sprinkled with toasted almond flakes was divine…

When I got home, the first thing I did was make it. Join in!

Bon Appétit!

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Preheat the oven to 220 degrees F.
Wash the tomatoes and remove the stems. Cut them in half across and put them on a baking tray with the cut side up. Peel the garlic cloves from the skin, crush them with a knife and put them between the tomatoes.
Sprinkle it all with salt and pepper, drizzle a little olive oil on it and bake in the oven for about 30 minutes. The tomatoes should start to brown on top.
Take them out and let them cool a bit.


While the tomatoes are baking, slice the onion into half rings, peel the bell peppers and dice them into large cubes, peel the potatoes and also dice them into medium-sized cubes. In a saucepan with a thick bottom, heat the olive oil on medium heat, add the vegetables and sauté for about 10 minutes. The onions will become translucent and the edges of the potatoes will already begin to brown. Now, reduce the heat to low, add the tomato paste and cook all together for about 2 to 3 minutes, stirring constantly.


Add the broth then bring to a boil and cook for about 15 to 20 minutes until all vegetables are fully cooked/soft.


Now add the baked tomatoes with the peel and the garlic that was baked with them. Bring to a boil and cook it all together at a low boil for 5 minutes. Then, turn it off and let it cool down a little. Grind the soup with an immersion or stationary mixer to a creamy consistency, slightly thicker than usual cream soup. If necessary, adjust the consistency with water or vegetable broth and season with salt.
Serve at room temperature or warm. Garnish with slices of strawberries, fresh tomatoes of different varieties and roasted almond flakes.

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