Salmorejo avec carottes sans pain

• 1 Kg tomatoes (ripe tomatoes recommended)
• 4 carrots
• 1 cucumber
• 1-2 cloves of garlic
• Olive oil
• Apple cider vinegar Salt

Step 1

We start this recipe of salmorejo with carrots precisely with the great protagonists of this variant. We take the carrots, peel them and cut them into pieces as small as possible. Do the same with the cucumber and tomato. Pour everything into a large glass where we can blend it or into the tank of the food processor we are going to use. We then proceed to blend and mix all the ingredients.

Step 2

Some people prefer to prepare the cucumber and carrot mixture first and then add the tomatoes. In practice the taste result does not differ much, but of course it all depends on personal taste. You can do these steps in one step or separately, as you prefer to prepare your salmorejo with carrots recipe.

Step 3

Now it is time to add the complementary elements, such as the garlic cloves (you can substitute with spring onions), salt, extra virgin olive oil and apple cider vinegar to taste. With all the ingredients present, we will blend until we get a homogeneous thickness, that characteristic texture of this cold soup that we like so much.

Step 4

When you have the texture you think you have achieved, taste the mixture. You may need to add some seasoning, such as salt or perhaps more apple cider vinegar. As is often the case with this recipe, everyone has their own preferences, so create the combination of ingredients that best suits your tastes.

Step 5

Once the salmorejo with carrots is ready, it is advisable to leave it for at least two hours in the fridge, so that it is at the ideal level of freshness for maximum enjoyment.

Step 6

For its presentation a good idea is to serve it in small bowls and add a few pieces of green pepper and/or cucumber on top. A little hard-boiled egg can add the perfect finishing touch to this recipe.