GLUTEN-FREE SALMOREJO
SERVES: 5
COOKS IN: 15'
DIFFICULTY: 1/10
INGREDIENTS
- 1 kg ripe tomatoes
- 1 garlic clove
- 220 g white beans, cooked and drained
- 125 ml olive oil
- 1/2 tbsp salt
TOPPING
- our savory granola
- olive oil
METHOD
1. Wash and cut the tomatoes
2. Blend tomatoes, garlic and salt until smooth
3. Add white beans and blend again
4. While blending add the olive oil
5. Store in a big jar and chill in the fridge for at least 3 hours
6. Serve it cold and top up with our savory granola and olive oil (our version)