Green Salmorejo

Green salmorejo is a refreshing, light, and surprising twist on the classic dish from Córdoba. Instead of tomato, this recipe is based on green vegetables rich in chlorophyll, giving it a nutritional profile packed with antioxidants and vitamins. Its texture is still dense and velvety, but with a more herbaceous and fresh flavor. It is the ideal starter for hot days and a delicious way to include more vegetables in your diet. By using Bonsalt, we achieve the perfect salt point without adding sodium, supporting hydration and arterial health.

Estimated time: 15 minutes

Difficulty: ⭐

Servings: 4 people

Ingredients

• 2 large cucumbers (peeled and chopped)

• 1 green Italian pepper

• 1 green apple (Granny Smith type) to add acidity and body

• 150g of bread crumb (preferably day-old)

• 1 garlic clove (without the germ)

• 80ml of extra virgin olive oil (EVOO)

• 2 tablespoons of apple cider vinegar or sherry vinegar

• 1 teaspoon of Bonsalt

• A handful of fresh basil or mint leaves (to enhance color and aroma)

• For garnish: A few drops of EVOO, chopped apple, or hemp seeds.

Nutrition Analysis and Total Macros

Understanding what we eat is vital. Here is the breakdown of macronutrients per serving:

Professional Step-by-Step Preparation

1. Preparing the base: Wash the pepper and apple thoroughly. Peel the cucumbers (you can leave a little skin on if you want a more intense green color). Chop all the ingredients.

2. Soaking: Place the chopped bread in a bowl and add the vinegar and a little water (or the cucumber juice itself) so it hydrates and softens.

3. Mixing: In the blender jug, add the cucumber, pepper, apple, garlic clove, soaked bread, basil leaves, and the teaspoon of Bonsalt.

4. Technical emulsifying: Blend at full speed until you get a smooth cream. Without stopping the blender, slowly add the extra virgin olive oil in a thin stream so the mixture emulsifies and develops that characteristic creamy salmorejo texture.

5. Refining: If you prefer a more delicate texture, strain the result through a fine sieve.

6. Chilling: Let it cool in the fridge for at least 2 hours. This dish is best enjoyed when very cold.

Nutritionist's Tips

This green salmorejo is an excellent source of hydration and potassium, ideal for replenishing minerals after sun exposure. By using Bonsalt, we remove the ingredient that usually causes heaviness or fluid retention, turning it into a cold soup suitable for people with high blood pressure and those who want to look after their figure. The green apple not only adds texture, but also helps balance the strong flavor of the pepper and garlic.

It is an innovative and healthy recipe to impress your guests or enjoy at a light family dinner!