I eat a lot of cold soups in the summer, you can make them in just 5 minutes, they are healthy, refreshing and very delicious! Salmorejo is a typical Spanish cold soup made with tomato, garlic, bread, vinegar, extra virgin olive oil and salt, it is similar to gazpacho, but salmorejo is creamier and also has more calories. This salmorejo and avocado Spanish toast is a fresh, simple and delicious appetizer.
I know this is not a light recipe because the extra virgin olive oil and avocado are fats, however both are good alternatives to animal fat. I eat avocado almost every day, I’m vegan so it’s a good source of fat (I also eat nuts, seeds and a little extra virgin olive oil) although I must admit my diet is low in fats
If you have celiac disease or follow a gluten-free diet, you can use gluten-free bread to make this recipe. You can also use gazpacho instead of salmorejo for a lighter version.
If you don’t like avocado or want to reduce the amount of fat in this recipe, you can use tomato slices or even halved cherry tomatoes. The toast is also delicious if you just add salmorejo, but I prefer to add some fruit like avocado or tomatoes (yes, avocado and tomatoes are fruits).
To make salmorejo you only need garlic, tomato, bread, vinegar, oil, salt and a blender. I used a Vitamix blender to make this recipe, but you can also use another blender. If it is not very strong you can make salmorejo, but it will be thicker and thicker, although it will also be very delicious!
The best time to eat fruit and vegetables is when they are in season because they are cheaper and taste better, so summer is the perfect time to enjoy salmorejo.
I prefer to make the salmorejo and let it chill in the fridge for at least 2 hours, but you can eat it if you can wait. I consume the salmorejo within a day, or it will lose vitamins. Here in Spain you can buy packaged salmorejo, but I prefer not to buy it because the homemade version has no preservatives or additives, has more nutrients and vitamins, is healthier and also tastes better, plus, you know what you are. eating and you only need 5 minutes to prepare this amazing pot soup.
Once the salmorejo is ready, you only need 2-3 minutes to make this salmorejo and avocado Spanish toast. All you have to do is spread the salmorejo, add some slices of avocado and black pepper to taste and enjoy this beautiful appetizer!
Salmorejo and avocado Spanish toast
This salmorejo and avocado Spanish toast is a fresh, simple and delicious appetizer. It’s ready in just 5 minutes!
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For the salmorejo:
Blend the garlic clove in a blender. I usually remove the germ, but it’s optional.
Add the tomatoes and mix again.
Add bread and vinegar and pulse to combine.
Finally, gently add the salt and olive oil with the mixer on (if possible, but not necessary). Beat for about 3 more minutes until the salmorejo takes the perfect texture.
Leave to rest in the fridge until completely cold.
For the toasts:
You can toast the bread, but it is not necessary.
Spread 3 tablespoons of salmorejo on each slice of bread.
Place half of a sliced avocado on each piece of toast.
Add black pepper to taste.
Service: 1toasts | Calories: 249kcal | Carbohydrates: 14.3g | Protein: 2.8g | Fat: 21.7g | Saturated fat: 4.4g | Sodium: 98mg | Fiber: 7.1g | Sugar: 1.2g