Salmorejo con un toque de apio fresco - veggie

Hello everybody, it's Louise, welcome to our recipe site. Today, we're going to make a special dish, Salmorejo con un toque de apio fresco - veggie. One of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Salmorejo con un toque de apio fresco - veggie is one of the most well liked of current trending foods on earth. It is appreciated by millions every day. It is easy, it is quick, it tastes yummy. Salmorejo con un toque de apio fresco - veggie is something which I have loved my entire life. They are nice and they look fantastic.

Many things affect the quality of taste from Salmorejo con un toque de apio fresco - veggie, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Salmorejo con un toque de apio fresco - veggie delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Salmorejo con un toque de apio fresco - veggie is 4 personas. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Salmorejo con un toque de apio fresco - veggie estimated approx 10 min..

To get started with this recipe, we have to prepare a few components. You can have Salmorejo con un toque de apio fresco - veggie using 10 ingredients and 3 steps. Here is how you cook that.

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Una forma saludable y saciante de salmorejo. Sin pan, con frutos secos. Sin duda, delicioso, apto para las olas de calor del verano o cuando te apetece algo fresquito de la nevera.🍅🍅🍅 Si no os gusta la cebolleta y el apio, optar por un diente de ajo y 2 tallos de perejil fresco o cilantro. Si no podéis comer almendras, optar por granos de maíz tostados.

Sabias que: comer tomates es garantía de salud?
El consumo regular de esta hortaliza, tan versátil como sabrosa, aporta numerosos beneficios para tu salud. Ayuda a disminuir la alergia primaveral, asma y inflamación de próstata. El pigmento rojo licopeno ayuda reducir el colesterol y previne la perdida de visión.
Cuando el tomate se consuma crudo, evita tirar la piel, donde se encuentra la mayor cantidad de fibra, vitaminas y minerales. No tirar las semillas, aún que puede resultar indigestas, el zumo que le rodea, tiene propiedades anticoagulantes y disminuye el riesgo de trombosis.

Ingredients and spices that need to be Get to make Salmorejo con un toque de apio fresco - veggie:

1. 1 kg. tomates en rama
2. 1 cuarto cebolleta la parte blanca
3. 2 hojas cebolleta tiernas
4. 1 penca apio tierna fina
5. 2 cucharadas llenas almendras molidas
6. 50 ml. aceite de oliva virgen extra
7. 1-2 cucharadas vinagre de manzana
8. granos pimienta negra
9. sal gruesa de roca
10. agua filtrada

Steps to make to make Salmorejo con un toque de apio fresco - veggie

1. Lavar los tomates en rama, el apio y la cebolleta. Cortar los tomates en gajos directamente en el vaso que vas a triturar. Cortar la cebolleta y las hojas junto con la penca de apio con las hojas.
2. Verter el aceite de oliva virgen extra, la sal correspondiente y el vinagre. Triturar con un brazo batidor hasta obtener una crema fina. Moler granos de pimienta negra y añadir las almendras molidas. Agregar un poco de agua filtrada si esta demasiado espeso y volver a triturar un poco más.
3. Rectificar de sal y volver a triturar un poco más. Guardar el salmorejo en la nevera. Servir bien frío. Se puede acompañar con jamón curado picado o huevo cocido, cebolleta picada o zanahoria rallada, etc. Buen provecho!!!

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So that is going to wrap it up with this special food Simple Way to Prepare Award-winning Salmorejo con un toque de apio fresco - veggie. Thank you very much for reading. I'm sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!