Surprise everyone at home with this beetroot salmorejo, with its intense colour and delicate flavour thanks to the cooked beetroot.
You can present it in the traditional way with boiled egg and ham, all finely chopped, or simply as it is, very fresh with a drizzle of extra virgin olive oil on top.
Yields4 ServingsPrep Time3 minsCook Time2 minsTotal Time5 mins
500gof cooked beetroot
300gof ripe tomatoes
50gof breadcrumbs
2garlic cloves
60mlof extra virgin olive oil
2tbspof sherry vinegar
100mlof water
Salt
Küken Accessories
Blade accessory
Elaboration
1
We mount the blade accessory on our Küken robot.
2
Add 500g of chopped cooked beetroot, 300g of peeled and chopped tomatoes, 2 cloves of garlic, peeled and halved, and a teaspoon of salt.
3
We grind for 30 seconds at speed 10.
4
Add 50g of breadcrumbs, 2 tablespoons of sherry vinegar and 100ml of water.
5
In the next step, programmed at 1 minute, while the contents are being crushed, we will add 60ml of olive oil in a trickle through the grid of the filling hole.
Add 500g of chopped cooked beetroot, 300g of peeled and chopped tomatoes, 2 cloves of garlic, peeled and halved, and a teaspoon of salt.
3
We grind for 30 seconds at speed 10.
4
Add 50g of breadcrumbs, 2 tablespoons of sherry vinegar and 100ml of water.
5
In the next step, programmed at 1 minute, while the contents are being crushed, we will add 60ml of olive oil in a trickle through the grid of the filling hole.
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