Mango Salmorejo – Greetings from Spain

by Hetty
Salmorejo with handmade bread
When you think of a Spanish soup, your first idea is probably: Gazpacho. While this might actually be the most popular soup from our southern friend, its little brother (or sister) salmorejo is not any less delicious. Salmorejo is not just a usual soup, it is somewhat thicker and therefore also eaten as a dip with tapas, as a sauce for any other dishes or just as a starter for a bigger dinner.
Spanish Sky Vejer de la Frontera
You probably know that I’m a big fan of Spain (related to someone from Spain who is very special to me? – have a guess ;-)). Last time Alfi showed me one of his favourite towns near the Cadiz coast and we went to a little tapas bar. While we had a magnificent view of the sunset that day, I tried out salmorejo for the first time. Not the usual tomato version, but a very yummy mango version.
Salmorejo with Mango

Here’s what you need. This serves two people as a starter or 4 people as a dip:

2/3 of a ripe mango
1 clove of garlic
2 slices of yesterday’s bread
2dl white wine
a dash of vinegar (I used balsamic although usually white vinegar is used)
some chili powder if you like it spicy

Peel the mango and cut it into little pieces. Cut the bread into small cubes as well. Peel the clove of garlic and press it through a garlic press (is that the correct word?).
Spanish Mango Salmorejo
Mix all these ingredients in a high blender bowl with the white wine and the vinegar. Let the mixture sit for about 10 minutes so that the bread can soak up some of the liquids and get soft.

Cover the blender and bowl with a kitchen towel and blend on high power until you have a creamy texture. It’s ok if it’s not 100% smooth, some little crumbs don’t matter. Season with pepper, salt and some chilli powder if you like. As I already used a tomato-chilli-bread I didn’t season it at all anymore, but my salmorejo was already well spicy.
Salmorejo del mango
I’m actually quite curious if this typical Spanish dish would pass by my Spanish friends, so I think I have to make this salmorejo again very soon and dare to face the critics.

Meanwhile, enjoy your salmorejo!
Vegetarische Weltreise - Spanien
PS: With this dish we’re taking part in Tomateninsel’s Vegetarian World Tour Spain


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