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.

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.

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.

Really appreciated the TLDR at the start and the shorter video length. Keep it up!

Oh my goodness, this sauce is superb. Thank you Pippa, South Africa

You have a rarely-seen charisma and confidence, I wish much success to you and your channel!

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

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.

Thanks, Helen. Awesome recipe- can't wait to try it!

Excellent recipe. Thank you.

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..

Looks delicious, thanks for sharing 🌺

Will love to try out your new sauce recipe. It looks yummy. By the way, you look great with your new hair style Helen.

It looks great. Thanks for the video.

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.

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!

Super delicious

I love this so much! I made mine with half roasted red pepper half tomato :)

So nice to see you! I’ll be making this sauce very soon!

god everything you make looks so beautiful

yum

Great thumbnail!

Scrumptious!

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" 😅

5:30 that's just you cookin'! ;)

Can't wait for that Tuna!!

This looks so good, I must try it and will this weekend!

Seems reminiscent of Chef John's Pesto Alla Trapanese recipe

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!

Hints of gazpacho as well.

That looks amazing!

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

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.

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.

Thanks a million. Would incorporating some chicken broth work to make a soup out of this?

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?

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!

WoW I will try to add a tiny bit of timut pepper do make the sauce dance

hey its from that song: salmorejoooooooo, salmorejooooo

Question: do I have to careful about blending the olive oil to avoid bitterness?

Gonna make this tonight for grilled steak tomorrow. Because reasons. Might make two and add some fire roasted red bell peppers to one.

I’m gonna ask the obvious question, is there any substitutes to pine nuts that you’ve tried?

Garlic doesn't need a high temperature, so I can imagine replacing the oil with butter.

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.

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?

Great recipe as always! Love the plate, did you buy it online?

Thank you beautiful lady ❤

Would this be good with duck? We're eating duck this weekend and my tomatoes are at peak ripeness ❤

next: Salmorello

Did you ever use roasted tomatoes🇺🇸🇺🇸🇺🇸☦️

Pine nuts are tasteless-I’ll make this, but may use bread.

I've had several run-ins with Pine Nut Mouth Syndrome, so I avoid them. What is a good substitute to use here?

I want your pan...do you have a link to it, please?

Can you just use canned crushed tomatoes?

Why grate the tomatoes, when your just gonna blend them tho ??

Where is the bread??? 🤦‍♂

H❤😊

Salmorejo is salmorejo, nothing more nothing less. Any other things are strange inventions. 👎

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!

this nigga: "Grate tomatoes, then put them in yer blender" me: 🫡🤯🫠

calling salmorejo a sauce is fucking insulting lol