CHERRY SALMOREJO WITH CHEF ISABEL GALIÑANES GARCIA, DELICATESSEN PLACE
3 min read
Isabel comes to Delicatessen following stints at l’Auberge des Chassignolles and Aux Deux Amis. Here, she adds a personal touch to Salmorejo, a traditional Andalusian cold tomato soup.
A super refreshing and light dish with balanced acidity from Jerez vinegar, this highlights the pleasant pairing of acidic tomatoes, crunchy cucumbers and sweet cherries in their peak season.
These cherries were grown by Marc and Vincent, expert stone fruit growers whose orchards thrive on a sloping-hill in Montauban, France. The season is short, and has been cut even shorter this year due to extreme variance in stormy weather and high temperatures. Taking advantage of their brief overlap with summer tomatoes, Isabel adds cherries to her Salmorejo:
“Salmorejo is a fresh and juicy cold tomato soup that is a trademark of summer in Spain. The traditional Andalusian recipe has bread mixed into the base, making it creamier than a gazpacho. Cherries are in their prime this time of the season, so I like to incorporate them into my cooking as much as I can, especially adding them to savory dishes like this recipe.
They’re also a meaningful aspect to what cooking means to me, since my grandparents were cherry growers in Valle del Jerte in Extremadura, where my family comes from. At the base the soup isn’t too sweet, balancing mostly acidity and creaminess with tomatoes, cucumbers, and peppers. I prefer to add lots of toppings to the soup, making it into a kind of salad, where the soup acts as a dressing coating them. This way, each bite is a unique and different balance of sweet and savory.”
Andalusian cold tomato soup with cherries, anchovies and cucumber
500g Coeur de Boeuf Tomatoes (or any other juicy/fleshy tomato variety)
90g red pepper
1 small shallot
40g stale bread from the day before
1 egg (optional)
2 tbsp Jerez vinegar
80g olive oil
A handful of cherries
A tin of anchovies
A handful of Datterini Tomatoes
Herbs (shiso, melissa, citron)
1. Pit the cherries.
2. Roughly chop tomatoes, red peppers, cucumber, shallot and bread.
3. Season with some salt and the vinegar and let it macerate for minimum two hours or overnight in the fridge.
4. If using cook the egg in water for 10 mins until hard boiled — the egg will add extra creaminess to the soup.
5. Blend all the ingredients together until smooth, minus the olive oil.
6. When the soup has a smooth consistency, pour in the olive oil slowly whilst the motor of the mixer is running to emulsify.
7. Season with salt.
8. Pass through a fine-mesh sieve.
9. Prepare all the ingredients to garnish the soup by chopping them into small bite sized pieces.
10. Place the soup in a bowl and garnish with the fruits, anchovies and herbs.
11. Drizzle with a little extra olive oil before serving.
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