Chilled Spanish Style Tomato Soup Salmorejo
Ingredients
- 8 plum tomatoes (2 lb.), halved
- 4 cloves garlic, peeled
- 1 small onion, quartered (4 oz)
- 1 tablespoon oil (avocado/canola)
- ⅛ teaspoon sea salt
- ¼ teaspoon red pepper flakes
- ¼ cup (36 grams) sliced almonds
- 1 tablespoon (15 mL) rice wine vinegar
- 2 tablespoons (30 mL) low-sodium vegetable stock or water
- ¼ cup + 2 tablespoons (90 mL) olive oil
- ¼ teaspoon pepper
- 2-4 slices of whole wheat bread or challah (2-4 oz)
- 2-3 hard boiled eggs, chopped
- 15-20 olives, chopped
Instructions
Chilled Spanish-Style Tomato Soup (Salmorejo) serves 6 original recipe by perspectiveportions.com.
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