Salmorejo without bread with Vegan Snacks

INGREDIENTS

• Vegan Lentil, 3 Quinoa & Flax Snacks from La Granja
• 500 g of seasonal tomatoes
• 200 g of avocado (without skin or pit)
• 1 garlic clove
• 1 tablespoon of vinegar and 1 tablespoon of lemon juice
• 4 tablespoons extra virgin olive oil

ELABORATION

1. Peel and deseed the tomatoes, then blend them until smooth. Alternatively, blend the clean tomatoes with skin and seeds, then strain the mixture through a fine mesh sieve. This step is essential to make the Salmorejo creamy.

2. Peel and pit the avocados, add them to the blender with the crushed tomatoes, and include the peeled garlic clove. Blend until you get a smooth, creamy mixture.

3. Add the vinegar, lemon juice, and salt to the mixture and blend again.

4. Now it’s time to slowly incorporate the extra virgin olive oil while continuing to blend the mixture. This will emulsify the Salmorejo.

5. Refrigerate to serve the Salmorejo chilled.

6. Garnish with chopped tomato and avocado. Pair it with Vegan Lentil, 3 Quinoa & Flax Snacks from La Granja.