Saturday, May 21, 2011


While I was working on the Celery Sorbet recipe, I returned to the Naia Restaurante Bistro (where I first had celery sorbet) website and discovered from the posted menu that the restaurant is now serving, Solmorejo (instead of Andulusian Gazpacho) with celery and lemon sorbet.  Not knowing what Solmorejo is, I naturally did a search

While the "authentic" Solmorejo appears to have a high olive oil content, I made an "everyday" (very easy to make, healthy ingredients) version that Ed declared absolutely delicious.  Since tomato season is a few months off, I used canned tomatoes; stay tuned for a fresh tomato update.

Put in cold water to soak:

3 1/2 ounces stale white bread, crust trimmed off (weight is for trimmed bread)

Put in food processor*:

28 ounce can of crushed tomatoes (I used Muir Glen Fire Roasted) + 2T water to rinse can
1-2 cloves garlic, to taste, finely minced
1 T olive oil (for more "authentic" add more)
1 T vinegar (I used tarragon, for more "authentic" use sherry vinegar, add more)
Salt and pepper to taste

Wring out as much water as possible from the bread and add to the tomato mix.

Process until mixture is very smooth. 

Served topped with Celery Sorbet and a sprig of cilantro.

July 2012: I had just put some No-Knead Bread in the oven and wanted something yummy to go with it.  I had the makings for Solmorejo but not Celery Sorbet.  I took the cucumber, scallions and microgreens on hand, chopped the cuke and thinly sliced the scallions - a perfect garnish.

* April 2013: Just made some Beet Soup with Cumin with an immersion blender (see Cool Tools 3). Wow! The prep time is shorter and the clean-up much easier. Going forward I will be using the immersion blender instead of the food processor for all pureed soups.

Reviewed 7/9/2017

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