I'm glad you were inspired by our cuisine! Certainly very far from a salmorejo that you could eat as a soup, but for making it a sauce it makes so much sense to intensify the flavours. I think I'll try it with some tuna, as you suggested. By the way, the pine nuts reminded me of a distant cousin of gazpacho called ajoblanco ("white garlic") or just gazpacho blanco ("white gazpacho") which doesn't have tomato in it but does have nuts (usually almonds, but I've had some with pine nuts which was delicious). It is usually served as a cold soup and with some pieces of fruit like raisins, apple or melon.
@bostonbesteats36411 ай бұрын
ChefSteps posted a spin on white gazpacho a week ago (might be firewalled, I don't know), looking to try that
@luiscarlosgulias305011 ай бұрын
Stale bread + garlic + almonds (or chestnuts, walnuts, peanuts, pine nuts, etc.), lightly browned in olive oil and crushed (in a pestle or blender) serves as the foundation for any type of Spanish stew. Tomato paste and/or onion are added to some stews. This type of mixture comes from Arabic cuisine. In addition to serving as a foundation for stews and soups in general, it can also be used to prepare meatballs, for example. In Brazil, the same type of foundation is used to make "vatapá", but peanuts and cashews are used instead of almonds and the ingredients are not browned beforehand. The pesto sauce must have the same origin.
@paulafigueiredo174511 ай бұрын
I just love salmorejo 😋😋 Last weekend I was in Sevilla. I live not too far and I love to travel and try different food. If someone wants to visit Sevilla, I don’t recommend during summer time, because it’s too hot. The city is very beautiful. Thanks Helen for your version of salmorejo.
@FederalPandas11 ай бұрын
Really appreciated the TLDR at the start and the shorter video length. Keep it up!
@pipsosborn935611 ай бұрын
Oh my goodness, this sauce is superb. Thank you Pippa, South Africa
@keamu858011 ай бұрын
You have a rarely-seen charisma and confidence, I wish much success to you and your channel!
@bbrown835311 ай бұрын
I am innundated with fresh tomatoes & my freezer is full of roasted tom puree! this looks delecious it will be on the men this weekend. THANK YOU
@elocin820011 ай бұрын
Sounds amazing. I could practically smell that garlic! Bought the kitchen aid professional 600 series and gave my 24 year old ultra power kitchen aid to my daughter in law. It still works fine! Looking forward to trying out recioes from you! New to your channel. 2x viewing.
@andrewmccrea3711 ай бұрын
Thanks, Helen. Awesome recipe- can't wait to try it!
@paulhaskell63427 ай бұрын
Excellent recipe. Thank you.
@davidvalenta939411 ай бұрын
Just hearing your passion in developing and making this brought a smile to my day... thank you once again for a great video with detail, and passion for creating food..
@joennepease365511 ай бұрын
Looks delicious, thanks for sharing 🌺
@AkuFruchter11 ай бұрын
Will love to try out your new sauce recipe. It looks yummy. By the way, you look great with your new hair style Helen.
@doubledutchclutch10 ай бұрын
It looks great. Thanks for the video.
@joskotrlaja950211 ай бұрын
I've been following your channel for a year now, everything you make looks so delicious, but most of all I love the sound of your voice.
@RowlandGosling11 ай бұрын
That looks so good! I'll be making this for my wife as she loves tomato based soups/sauces. And I just got some fantastic garlic from our local grower so it's just meant to be! Thanks again Helen!
@mrsramales11 ай бұрын
Super delicious
@kristen777511 ай бұрын
I love this so much! I made mine with half roasted red pepper half tomato :)
@genanadeau547611 ай бұрын
So nice to see you! I’ll be making this sauce very soon!
@tany219111 ай бұрын
god everything you make looks so beautiful
@dagnolia600411 ай бұрын
yum
@JesseSkwierawski11 ай бұрын
Great thumbnail!
@CircusInto11 ай бұрын
Scrumptious!
@kyushirokun11 ай бұрын
5:28 i thought you were going for one of his iconic catchphrases, like "you are after all the Jeff Bezos of your toasted blended sauce" 😅
@daniel.lopresti11 ай бұрын
5:30 that's just you cookin'! ;)
@Satrina77711 ай бұрын
Can't wait for that Tuna!!
@sharonlea78611 ай бұрын
This looks so good, I must try it and will this weekend!
@stumpybumpo11 ай бұрын
Seems reminiscent of Chef John's Pesto Alla Trapanese recipe
@mrmouse412111 ай бұрын
oh hey! I made something that is slightly similar (not really, but kinda?): I started off with frying half a tomato I tried to find a use for in olive oil, and once it got good (caramelized good) I added garlic and pine nuts and some cream with Parmesan. Best sauce ever. edit: (and obviously salt paper, but also a tiny bit of chili flakes for seasoning) I'll try yours as well, the roasted garlic and pines sounds like a really good idea!
@helenamcginty49208 ай бұрын
Hints of gazpacho as well.
@heroino8911 ай бұрын
That looks amazing!
@SoraiaLMotta11 ай бұрын
Looks delicious. In my region pinenuts are terrible expensive. Which is a better subistitute? Peanuts Almold Cachew roasted or raw to pan roast Brazil nuts Hazelnut Tarine ( sesame seeds paste) Sesame seeds Punpiking seeds
@helenrennie11 ай бұрын
blanched almonds or cashews
@SoraiaLMotta11 ай бұрын
@@helenrennie thank you
@phoenixpinkmyn553511 ай бұрын
Always happy to see more fresh, rich vegan dishes from you! Excited to try this as a soup. I might try to add some tomatillos as well.
@sssk510 ай бұрын
I think that might be optimal to reduce the garlick too when adapting to soup. My perspective is that too strong flavors, are not exactly what you wan when you need to be refreshed.
@tectorgorch869811 ай бұрын
Thanks a million. Would incorporating some chicken broth work to make a soup out of this?
@helenrennie11 ай бұрын
This is a chilled soup and I am not sure it's a good idea to add chicken stock to chilled soups (that can make them congeal). If you want it to be a soup, just increase the tomatoes slightly.
@zachpw11 ай бұрын
I don't get why people say the Subscribe button doesn't do anything. It does. If you click the subscriptions tab, all the new videos from your subscriptions will be there like it always has. If you want to be bothered by a notification, the bell will do that. It's two separate functions. Sauce looks great, I'll try something like it soon. I wonder if just blending with the skins and straining would be easier?
@marusyacherry10 ай бұрын
Zdravstvuite, Helen! I recently found your channel and enjoy the heck out of it now. I’m excited to try your recipes and I love the way you present the information. Hope in the future to attend your cooking class in Boston. Question, is this sauce freezable? I have lots of garden tomatoes I need to use. Thank you!
@helenrennie10 ай бұрын
I haven't tried freezing. Since it's an emulsion, I am not sure how it will hold up.
@gabsriel11 ай бұрын
WoW I will try to add a tiny bit of timut pepper do make the sauce dance
@guguigugu10 ай бұрын
hey its from that song: salmorejoooooooo, salmorejooooo
@mattalevyatgmail11 ай бұрын
Question: do I have to careful about blending the olive oil to avoid bitterness?
@helenrennie11 ай бұрын
That hasn't been an issue for me.
@emmaharrison139911 ай бұрын
It’s always an issue for me. I blend everything but the olive oil, and add olive oil at the end with a gentle blend.
@rickm527111 ай бұрын
I think it's different when the oil is cooked. I know that raw extra virgin olive oil does get bitter when blended so quickly and long, but I've had different results after it's been cooked with aromatics.
@NoTengoIdeaGuey11 ай бұрын
You might just be having an issue with your olive oil sitting for too long, and developing bad flavors in itself, via air exposure and oxidation. I have never heard of blending oil causing bitterness, but if you have a fancy restaurant-style bottle of olive oil with a drizzle-type spout, that exposure to air and light degrades oil pretty quickly. Then if you decide to make a dish like this that happens to be like 40% evoo those bad flavors become extremely evident.
@trikstari768711 ай бұрын
Gonna make this tonight for grilled steak tomorrow. Because reasons. Might make two and add some fire roasted red bell peppers to one.
@helenrennie11 ай бұрын
Good luck :) Just heads up about heating this sauce -- it might break and the oil might ooze out. Might be great with steak, but I wouldn't heat it up. Since I typically serve it with cold or room temp fish, I've never had to heat it.
@AndDiracisHisProphet11 ай бұрын
Did the sauce break?
@Ruby_Mullz11 ай бұрын
I’m gonna ask the obvious question, is there any substitutes to pine nuts that you’ve tried?
@helenrennie11 ай бұрын
I've tried blanched almonds in similar sauces, but if it's a nut allergy, go with bread.
@gisela147710 ай бұрын
This is not the traditional salmorejo, there are no pine nuts, the garlic goes raw as the rest of the ingredients... So it depends on if you want to make this specific variation or you are open to try the original.
@BobBuddy_11 ай бұрын
Garlic doesn't need a high temperature, so I can imagine replacing the oil with butter.
@helenrennie11 ай бұрын
It's a room temperature sauce. I am not sure how butter would work in that.
@etherdog11 ай бұрын
If you can't find pine nuts, or they are too expensive (or sourced from China where food standards might not be as hygienic) , I like to substitute pistachio nuts. It is a similar taste and texture profile.
@ronsandahl2748 ай бұрын
Are there any suggestions to replace all of the garlic? In my old age I have become extremely sensitive to garlic, and try to avoid it where ever I can. Is there something else that I could substitute - perhaps small onions cooked the same way? Or is there some other option?
@benjamintoth351311 ай бұрын
Great recipe as always! Love the plate, did you buy it online?
@helenrennie11 ай бұрын
I got it in Spain :)
@fuzzo9311 ай бұрын
Thank you beautiful lady ❤
@JellykaNerevan11 ай бұрын
Would this be good with duck? We're eating duck this weekend and my tomatoes are at peak ripeness ❤
@helenrennie11 ай бұрын
I don't really see this sauce with duck. It needs to be served cool.
@axjkhl769911 ай бұрын
next: Salmorello
@danphillips69778 ай бұрын
Did you ever use roasted tomatoes🇺🇸🇺🇸🇺🇸☦️
@seaeagle897611 ай бұрын
Pine nuts are tasteless-I’ll make this, but may use bread.
@bostonbesteats36411 ай бұрын
I've had several run-ins with Pine Nut Mouth Syndrome, so I avoid them. What is a good substitute to use here?
@helenrennie11 ай бұрын
almonds, cashews, bread
@bostonbesteats36411 ай бұрын
@@helenrennie thanks
@aiai-j7i11 ай бұрын
I want your pan...do you have a link to it, please?
@claire497411 ай бұрын
Can you just use canned crushed tomatoes?
@helenrennie11 ай бұрын
you could, but the flavor will be somewhat different (still good though)
@praneethmendu111 ай бұрын
Why grate the tomatoes, when your just gonna blend them tho ??
@ratmations830610 ай бұрын
Learn to listen. To not include the skin
@pablocordero731611 ай бұрын
Where is the bread??? 🤦♂
@frankietiles11 ай бұрын
H❤😊
@josemiguelmunoz69853 ай бұрын
Salmorejo is salmorejo, nothing more nothing less. Any other things are strange inventions. 👎
@think3rofficial2 ай бұрын
Okay, hear me out: Confit byaldi with salmorejo. I'm sure it's at least worth a try. If anyone has tried this, definitely let me know!
@helenrennie2 ай бұрын
this would be awesome :)
@user-ke6bm2kc8g10 ай бұрын
this nigga: "Grate tomatoes, then put them in yer blender" me: 🫡🤯🫠
@dask742811 ай бұрын
calling salmorejo a sauce is fucking insulting lol
@auddybod11 ай бұрын
She literally said it is a salmorejo-INSPIRED sauce, not proper salmorejo, in the video… so sleep easy tonight knowing you weren’t being insulted?
@jrkorman11 ай бұрын
Your comment is insulting. To Helen and her audience. You, apparently, need to go back and listen to what she said!
@bensonhedges547111 ай бұрын
What are you 14 years old? Why use that language on this channel?
@dask742811 ай бұрын
@@jrkorman stopped the video after 20 seconds honestly
@gisela147710 ай бұрын
@@auddybodYeah, but read the comments and you will see that almost everyone got that THIS is salmorejo. And when chefs start to make those supposed "upgradings" in foreign traditional recipes, you are a viral video away of the rest of the world changing it completely, like transforming Allioli in flavoured mayos.