SALMOREJO

Salmorejo image

Provided by Mark Bittman

Categories soups and stews, appetizer, side dish

Time 2h

Yield 4 servings

Number Of Ingredients 7

Ingredients

2 pounds ripe tomatoes (4 or 5 large)
1/2 small onion, peeled
1 4-inch piece of day-old baguette, torn into pieces
2 cloves garlic, peeled
1/2 cup olive oil
Salt and freshly ground black pepper
8 large cooked and cooled shrimp, for serving

Steps:

Quarter the tomatoes and onion; combine with the bread, garlic, oil and some salt and pepper in a bowl and let sit for about 30 minutes.
Put the mixture in a blender or food processor. (Work in batches if necessary.) Blend or process until smooth, then refrigerate for at least 1 hour before serving. Serve in bowls with shrimp.

Nutrition Facts : @context http, Calories 294, UnsaturatedFat 23 grams, Carbohydrate 12 grams, Fat 28 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 4 grams, Sodium 622 milligrams, Sugar 6 grams, TransFat 0 grams