- 2 lb Ripe tomatoes.
- 1 lb Pumpkin
- 1 Garlic clove.
- 2 oz. Fresh dill.
- 1.5 lb Marinated salmon. (See recipe).
- 2 Tablespoons chives.
- 2/3 lb. Breadcrumbs.
- 2/3 Cup extra virgin olive oil.
- ¼ Cup apple vinegar.
- Cold water.
Let the bread crumb soak in cold water for about 20 minutes.
Peel and chop the pumpkin. Place in a Stainless steel Magefesa pan. Cover with water and cook until tender. Remove from heat and let cool.
Slice tomatoes and peel garlic. Process in a Protech Magefesa blender along with the breadcrumbs. Add pumpkin and dill, and continue blending.
Once ingredients are all well blended, pour vinegar and emulsify with the olive oil adding slowly with the blender working.
Strain gazpacho and rectify thickness by adding cold water and stirring well. Season to taste, and reserve in the fridge until serving.
Cut marinated salmon into julienne strips and arrange on top of the salmorejo inside a soup bowl or terracotta dish. Sprinkle with chopped chives.