Tag Archives: hummous

Salmorejo con Remolachas

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Today was the perfect day for a picnic. But almost as much fun as sitting in the park down by the river, chatting and eating to our heart’s content as the clouds scudded across the shining blue sky, was getting ready for the picnic.

My picnic plan was to bring several dips and dippables, including tortilla, bread, and carrot sticks, hummous, salmorejo con remolachas, and a yummy mustard and nutritional yeast dip to be eaten with home-made fresh-cut french fries. I have been enjoying all of these things a lot in the past few weeks, but had only made the dip and french fries on my own before.

The good thing about these dips for beginner cooks like me is that they are very forgiving and relentlessly tasty.

Here is the recipe for one of the dishes so that you can try it yourself!

Salmorejo con Remolachas

Derek and I first had this dish in a little restaurant called Arte & Sabor off the Alameda de Hercules. Every time we go there, the terrace is seating several groups of French people and their children. We do not see this as a bad sign.

The very next day after we tried their Salmorejo con Remolachas, Derek attempted his own version. It was spectacular. I wrote down what he did, and here it is:

Ingredients

  • 2 ripe roma tomatoes
  • 2 medium packaged beets
  • 4 cloves of raw garlic *
  • 1 T rice wine vinegar (+ taste)
  • 3 t salt (+ taste)
  • 2 t pimentón, or red pepper powder (+ taste)
  • 2 T olive oil (+ taste/texture)
  • 1/4 C water (+ texture)
  • 5-6″ toasted or day-old baguette

Preparation

  1. Blend together everything but the water and bread.
  2. Add the bread.
  3. Add water as needed. You may not use all the water.
  4. Continue to adjust seasoning to taste.

The ideal texture is smooth and fluffy. It should not be as dense as hummous; but it should be just thicker than tomato soup.

* NOTE: 4 cloves of garlic makes this a strong and spicy dish! More subtle palates may prefer fewer cloves of garlic.

Enjoy

My favorite way to eat this dish is to buy buns of panecillo viena, which rips easily into 6 dainty triangles. I play a little game called see-how-much-salmorejo-I-can-fit-on-just-one-triangle before I pop it all in my mouth. However, salmorejo con remolachas is also meant to be eaten as a soup.

I would love to try putting a dallop of sour cream and some cilantro on top, but I will probably save such shenanigans for when I return state-side.

If you try this dish, please leave a note and tell me how you liked it!