Homemade Salmorejo with mango

I continue with my proposals of cold creams for this hot summer, such as this one homemade salmorejo with mango, The special thing about it is the added mango, which will give it an impressive flavor contrast, besides being super fresh. Do you dare?

INGREDIENTS:

• 800 gr of tomatoes pear
• 1 or 2 cloves of garlic
• 100 gr of bread crumbs
• 1 tablespoon of sherry vinegar
• 50 ml of extra virgin olive oil
• 1 handle

STEP BY STEP RECIPE:

1. I use the Thermomix, which makes it so creamy and so liquefied that I don't have to pass it through the chinois or the strainer. You can use any food processor, even the turmix, but you may not get the same texture. The first thing is to leave the bread crumbs in cold water, which you can use from a dry loaf of bread from the previous days. If you do not have breadcrumbs you can use breadcrumbs (without the edges).
2. We wash well the tomatoes, We cut them in two and throw them into the robot.
3. Peel a large clove of garlic and add it too. If you like a stronger flavor you can add two, even three cloves of garlic.
4. Drain the crumbs well with your hands and add them to the rest of the ingredients, together with the vinegar, oil and salt. We grind first softly and then we increase the speed little by little (so that everything is grinded well) during 5 min. We open and with the spatula we lower the possible pieces that could have remained in the walls.
5. Beat again at maximum speed for 10 minutes. You will see how creamy it is! Rectify the salt if necessary.
6. Leave it in the refrigerator for at least 3 hours so that it is well chilled. Before serving, peel and cut a few small squares of handle, I place them on top of the salmorejo, with a drizzle of oil.

I hope you enjoy them.

With all my love,

Mireia Alum

My instagram: @cocinayviajes