{"id":17788,"date":"2025-06-02T13:50:34","date_gmt":"2025-06-02T11:50:34","guid":{"rendered":"https:\/\/www.sandiafashion.com\/salmorejo-pasteque\/"},"modified":"2026-04-13T11:32:57","modified_gmt":"2026-04-13T09:32:57","slug":"salmorejo-pasteque","status":"publish","type":"post","link":"https:\/\/www.sandiafashion.com\/fr\/salmorejo-pasteque\/","title":{"rendered":"Salmorejo \u00e0 la past\u00e8que: une recette rafra\u00eechissante et facile pour l\u2019\u00e9t\u00e9"},"content":{"rendered":"\n<p>Le salmorejo est l\u2019un des plats les plus embl\u00e9matiques de la cuisine andalouse. Traditionnellement pr\u00e9par\u00e9 avec des tomates m\u00fbres, du pain, de l\u2019huile d\u2019olive et de l\u2019ail, ce plat froid est synonyme d\u2019\u00e9t\u00e9 en Espagne. Mais saviez-vous que vous pouvez lui donner une touche innovante et encore plus rafra\u00eechissante ? Nous vous pr\u00e9sentons <strong>le salmorejo \u00e0 la past\u00e8que, une version l\u00e9g\u00e8re et fruit\u00e9e, parfaite pour les journ\u00e9es chaudes.<\/strong>   <\/p>\n\n<p>Ci-dessous, nous vous pr\u00e9sentons les ingr\u00e9dients n\u00e9cessaires pour pr\u00e9parer un d\u00e9licieux salmorejo \u00e0 la past\u00e8que et vous expliquons \u00e9tape par \u00e9tape comment le pr\u00e9parer rapidement et facilement.<\/p>\n\n<h2 class=\"wp-block-heading\">Ingr\u00e9dients pour le salmorejo \u00e0 la past\u00e8que<\/h2>\n\n<p>Le secret d\u2019un bon salmorejo \u00e0 la past\u00e8que r\u00e9side dans <strong>l\u2019utilisation de produits frais et de qualit\u00e9.<\/strong> Cette recette est non seulement d\u00e9licieuse, mais aussi tr\u00e8s saine, car elle <strong>apporte vitamines, antioxydants et est faible en calories.<\/strong> <\/p>\n\n<p><strong>Ingr\u00e9dients principaux<\/strong><\/p>\n\n<ul class=\"wp-block-list\">\n<li>600 g de past\u00e8que<\/li>\n\n\n\n<li>400 g de tomates m\u00fbres (poires ou grappes)<\/li>\n\n\n\n<li>50 g de pain rassis (facultatif, pour plus de consistance)<\/li>\n\n\n\n<li>1 petite gousse d&rsquo;ail (germ\u00e9e pour \u00e9viter les r\u00e9p\u00e9titions)<\/li>\n\n\n\n<li>50 ml d&rsquo;huile d&rsquo;olive extra vierge<\/li>\n\n\n\n<li>2 cuill\u00e8res \u00e0 soupe de vinaigre de vin blanc ou de cidre<\/li>\n\n\n\n<li>Sel selon votre go\u00fbt<\/li>\n\n\n\n<li>Garnitures facultatives pour la d\u00e9coration :<\/li>\n\n\n\n<li>Jambon serrano tranch\u00e9 (pour une version non v\u00e9g\u00e9talienne)<\/li>\n\n\n\n<li>\u0152uf dur hach\u00e9<\/li>\n\n\n\n<li>Croissants ou graines<\/li>\n\n\n\n<li>Feuilles de basilic ou de menthe pour une touche de fra\u00eecheur<\/li>\n<\/ul>\n\n<blockquote class=\"wp-block-quote is-layout-flow wp-block-quote-is-layout-flow\">\n<p>Astuce : Si vous pr\u00e9f\u00e9rez un salmorejo \u00e0 la past\u00e8que encore plus l\u00e9ger, vous pouvez omettre le pain et le pr\u00e9parer uniquement avec de la past\u00e8que et de la tomate. Le r\u00e9sultat sera plus l\u00e9ger, semblable \u00e0 un gaspacho, mais tout aussi rafra\u00eechissant. <\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Comment pr\u00e9parer le salmorejo \u00e0 la past\u00e8que \u00e9tape par \u00e9tape<\/h2>\n<\/blockquote>\n\n<p>Pr\u00e9parer un d\u00e9licieux salmorejo \u00e0 la past\u00e8que est si simple qu&rsquo;il deviendra l&rsquo;une de vos recettes pr\u00e9f\u00e9r\u00e9es pour affronter la chaleur. Il vous suffit d&rsquo;un mixeur ou d&rsquo;un robot culinaire puissant pour obtenir la texture parfaite. Voici comment le r\u00e9aliser \u00e9tape par \u00e9tape.  <\/p>\n\n<h3 class=\"wp-block-heading\">\u00c9tape 1: Pr\u00e9parez les ingr\u00e9dients<\/h3>\n\n<ul class=\"wp-block-list\">\n<li>Lavez bien les tomates et coupez-les en gros morceaux.<\/li>\n\n\n\n<li>Retirez la peau et les graines de la past\u00e8que et coupez-la en cubes.<\/li>\n\n\n\n<li>Si vous utilisez du pain, coupez-le en petits morceaux et laissez-le tremper dans un peu d&rsquo;eau pour le ramollir.<\/li>\n\n\n\n<li>Pelez l&rsquo;ail et retirez le germe pour adoucir sa saveur.<\/li>\n<\/ul>\n\n<h3 class=\"wp-block-heading\">\u00c9tape 2: M\u00e9langez le m\u00e9lange<\/h3>\n\n<ul class=\"wp-block-list\">\n<li>Placez la past\u00e8que, les tomates hach\u00e9es, le pain \u00e9goutt\u00e9 (si vous choisissez d&rsquo;en ajouter) et l&rsquo;ail dans le mixeur.<\/li>\n\n\n\n<li>Mixez quelques minutes jusqu&rsquo;\u00e0 obtenir un m\u00e9lange homog\u00e8ne et sans grumeaux.<\/li>\n\n\n\n<li>Ajoutez le vinaigre et un peu de sel, et continuez \u00e0 m\u00e9langer.<\/li>\n<\/ul>\n\n<h3 class=\"wp-block-heading\">\u00c9tape 3: Ajouter l&rsquo;huile<\/h3>\n\n<p>Tout en fouettant, ajoutez progressivement l&rsquo;huile d&rsquo;olive vierge extra. Cela \u00e9mulsionne le m\u00e9lange et donne au salmorejo \u00e0 la past\u00e8que sa texture cr\u00e9meuse et soyeuse caract\u00e9ristique. Go\u00fbtez et ajustez le sel et le vinaigre \u00e0 votre go\u00fbt. <\/p>\n\n<h3 class=\"wp-block-heading\">\u00c9tape 4: Refroidissement<\/h3>\n\n<p>Une fois pr\u00eat, placez le salmorejo au r\u00e9frig\u00e9rateur pendant au moins une heure pour qu&rsquo;il refroidisse avant de servir.<\/p>\n\n<h3 class=\"wp-block-heading\">\u00c9tape 5: Servir et garnir<\/h3>\n\n<p>Servez le salmorejo \u00e0 la past\u00e8que dans des assiettes creuses ou des bols. Garnissez avec vos garnitures pr\u00e9f\u00e9r\u00e9es : copeaux de jambon serrano, \u0153uf dur hach\u00e9, cro\u00fbtons, ou un peu de basilic ou de menthe pour rehausser la fra\u00eecheur du plat. <\/p>\n\n<h2 class=\"wp-block-heading\">Pourquoi pr\u00e9parer un salmorejo \u00e0 la past\u00e8que ?<\/h2>\n\n<p>En plus d&rsquo;\u00eatre une recette rapide et facile, le salmorejo \u00e0 la past\u00e8que offre de nombreux avantages :<\/p>\n\n<ul class=\"wp-block-list\">\n<li><strong>Tr\u00e8s hydratant:<\/strong> Parfait pour les journ\u00e9es chaudes, car la past\u00e8que et la tomate ont toutes deux une teneur \u00e9lev\u00e9e en eau.<\/li>\n\n\n\n<li><strong>Faible en calories:<\/strong> Id\u00e9al pour prendre soin de soi sans sacrifier le go\u00fbt.<\/li>\n\n\n\n<li><strong>Polyvalent:<\/strong> Vous pouvez l\u2019adapter \u00e0 vos pr\u00e9f\u00e9rences en ajoutant plus ou moins d\u2019ail, avec ou sans pain, ou en ajustant les garnitures.<\/li>\n\n\n\n<li><strong>Super rafra\u00eechissant:<\/strong> La past\u00e8que apporte une douceur naturelle qui \u00e9quilibre parfaitement l\u2019acidit\u00e9 de la tomate.<\/li>\n<\/ul>\n\n<p>Le salmorejo de past\u00e8que est la recette id\u00e9ale pour innover dans votre cuisine cet \u00e9t\u00e9. Avec <strong>une saveur surprenante et une texture lisse et cr\u00e9meuse<\/strong>, c&rsquo;est l&rsquo;entr\u00e9e parfaite pour un d\u00e9jeuner en plein air ou un d\u00eener l\u00e9ger. Vous pouvez \u00e9galement pr\u00e9parer un <a href=\"https:\/\/www.sandiafashion.com\/fr\/recette-du-gaspacho-de-pasteque-sans-pain\/\">gaspacho de past\u00e8que sans pain<\/a> de mani\u00e8re tr\u00e8s simple pour ces mois chauds.  <\/p>\n\n<p>Facile \u00e0 pr\u00e9parer, sain et fruit\u00e9, ce plat s\u00e9duit par sa simplicit\u00e9 et son originalit\u00e9. N&rsquo;h\u00e9sitez pas \u00e0 l&rsquo;essayer et savourez un nouveau classique qui plaira \u00e0 toute la famille. <\/p>\n<div id=\"recipe\"><\/div><div id=\"wprm-recipe-container-18650\" class=\"wprm-recipe-container\" data-recipe-id=\"18650\" data-servings=\"0\"><div class=\"wprm-recipe wprm-recipe-template-a\"><div class=\"wprm-layout-container wprm-padding-40 meadow-header\">\n  <div class=\"wprm-layout-column-container wprm-column-gap-20 wprm-column-rows-recipe-600 wprm-column-rows-reverse wprm-row-gap-20 meadow-header-columns\">\n    \n      \n    \n    <div class=\"wprm-layout-column wprm-column-width-75 wprm-align-rows-center\">\n      <div class=\"wprm-layout-container meadow-header-accent\" style=\"--wprm-layout-container-text-color: var(--meadow-accent-color);\">\n        <span class=\"wprm-recipe-details wprm-recipe-author wprm-block-text-semi-bold\">Sand\u00eda Fashion<\/span>\n      <\/div>\n      <h2 class=\"wprm-recipe-name wprm-block-text-bold\">Receta de salmorejo de sand\u00eda<\/h2>\n      \n      \n      \n      \n      <div class=\"wprm-spacer\" style=\"height: 20px;\"><\/div>\n      \n        \n        \n        \n      \n    <\/div>\n  <\/div>\n  \n    \n    \n    \n    <div class=\"wprm-recipe-meta-container wprm-recipe-custom-container wprm-recipe-details-container wprm-recipe-details-container-pills wprm-block-text-smaller\" style=\"justify-content: center;--pill-background-color: var(--meadow-accent-color);\"><div class=\"wprm-recipe-meta-container-pill\"><div class=\"wprm-recipe-block-container wprm-recipe-block-container-pills wprm-block-text-smaller wprm-recipe-tag-container wprm-recipe-course-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-light wprm-recipe-tag-label wprm-recipe-course-label\">Type de plat: <\/span><span class=\"wprm-recipe-course wprm-block-text-smaller\">Aperitivo<\/span><\/div><\/div><div class=\"wprm-recipe-meta-container-pill\"><div class=\"wprm-recipe-block-container wprm-recipe-block-container-pills wprm-block-text-smaller wprm-recipe-tag-container wprm-recipe-cuisine-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-light wprm-recipe-tag-label wprm-recipe-cuisine-label\">Cuisine: <\/span><span class=\"wprm-recipe-cuisine wprm-block-text-smaller\">Mediterr\u00e1nea<\/span><\/div><\/div><\/div>\n  \n<\/div>\n<div class=\"wprm-layout-container wprm-padding-40 meadow-main\" style=\"--wprm-layout-container-background-color: var(--meadow-main-background-color);\">\n  \n  <div class=\"wprm-layout-column-container wprm-column-gap-40 wprm-column-rows-recipe-900 meadow-main-columns\">\n    <div class=\"wprm-layout-column wprm-column-width-50 meadow-main-left\">\n      <div id=\"recipe-18650-ingredients\" class=\"wprm-recipe-ingredients-container wprm-recipe-18650-ingredients-container wprm-block-text-normal wprm-ingredient-style-regular wprm-recipe-images-before\" data-recipe=\"18650\" data-servings=\"0\"><h3 class=\"wprm-recipe-header wprm-recipe-ingredients-header wprm-block-text-bold wprm-align-left wprm-header-decoration-spacer wprm-header-has-actions wprm-header-has-actions\" style=\"\">Ingr\u00e9dients<div class=\"wprm-decoration-spacer\"><\/div>&nbsp;&nbsp;<\/h3><div class=\"wprm-spacer\" style=\"height: 15px;\"><\/div><div class=\"wprm-internal-container wprm-internal-container-ingredients wprm-expandable-container wprm-expandable-expanded\" style=\"\"><div class=\"wprm-internal-container-toggle\"><a role=\"button\" aria-expanded=\"false\" class=\"wprm-expandable-button wprm-expandable-button-show\" aria-label=\"Show Section\"><span class=\"wprm-recipe-icon wprm-collapsible-icon\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"16\" height=\"16\" viewBox=\"0 0 16 16\"><g class=\"nc-icon-wrapper\" stroke-width=\"1\" fill=\"none\" stroke=\"#333333\" stroke-miterlimit=\"10\" stroke-linecap=\"round\" stroke-linejoin=\"round\"><polyline points=\"3.5,9.5 8,5 12.5,9.5 \"><\/polyline><\/g><\/svg><\/span> <\/a><a role=\"button\" aria-expanded=\"true\" class=\"wprm-expandable-button wprm-expandable-button-hide\" aria-label=\"Hide Section\"><span class=\"wprm-recipe-icon wprm-collapsible-icon\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"16\" height=\"16\" viewBox=\"0 0 16 16\"><g class=\"nc-icon-wrapper\" stroke-width=\"1\" fill=\"none\" stroke=\"#333333\" stroke-miterlimit=\"10\" stroke-linecap=\"round\" stroke-linejoin=\"round\"><polyline points=\"3.5,6.5 8,11 12.5,6.5 \"><\/polyline><\/g><\/svg><\/span> <\/a><\/div><div class=\"wprm-recipe-ingredient-group\"><ul class=\"wprm-recipe-ingredients\"><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: none;border-bottom: 1px solid var(--meadow-list-border-color);padding-bottom: 5px;margin-bottom: 5px;\" data-uid=\"0\"><span class=\"wprm-recipe-ingredient-amount\">600<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">g<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">sand\u00eda<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: none;border-bottom: 1px solid var(--meadow-list-border-color);padding-bottom: 5px;margin-bottom: 5px;\" data-uid=\"1\"><span class=\"wprm-recipe-ingredient-amount\">400<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">g<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">tomates maduros<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: none;border-bottom: 1px solid var(--meadow-list-border-color);padding-bottom: 5px;margin-bottom: 5px;\" data-uid=\"2\"><span class=\"wprm-recipe-ingredient-amount\">50<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">g<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">pan del d\u00eda anterior\u00a0<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: none;border-bottom: 1px solid var(--meadow-list-border-color);padding-bottom: 5px;margin-bottom: 5px;\" data-uid=\"3\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">diente de ajo<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: none;border-bottom: 1px solid var(--meadow-list-border-color);padding-bottom: 5px;margin-bottom: 5px;\" data-uid=\"4\"><span class=\"wprm-recipe-ingredient-amount\">50<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">ml<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">aceite de oliva virgen extra<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: none;border-bottom: 1px solid var(--meadow-list-border-color);padding-bottom: 5px;margin-bottom: 5px;\" data-uid=\"6\"><span class=\"wprm-recipe-ingredient-amount\">2<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">cda<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">vinagre de vino blanco o de manzana<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: none;\" data-uid=\"7\"><span class=\"wprm-recipe-ingredient-name\">Sal al gusto<\/span><\/li><\/ul><\/div><\/div><\/div>\n      \n    <\/div>\n    \n      \n      \n      \n      \n      \n      \n    \n  <\/div>\n<\/div><\/div><\/div>\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Le salmorejo est l\u2019un des plats les plus embl\u00e9matiques de la cuisine andalouse. Traditionnellement pr\u00e9par\u00e9 avec des tomates m\u00fbres, du pain, de l\u2019huile d\u2019olive et de l\u2019ail, ce plat froid est synonyme d\u2019\u00e9t\u00e9 en Espagne. Mais saviez-vous que vous pouvez lui donner une touche innovante et encore plus rafra\u00eechissante ? Nous vous pr\u00e9sentons le salmorejo [&hellip;]<\/p>\n","protected":false},"author":9,"featured_media":17641,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[265,671,241,670],"tags":[],"class_list":["post-17788","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog-fr","category-boissons-a-la-pasteque","category-recettes","category-watermelon-drinks-fr"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Recette de Salmorejo \u00e0 la past\u00e8que - Sand\u00eda Fashion<\/title>\n<meta name=\"description\" content=\"D\u00e9couvrez cette recette rafra\u00eechissante et estivale de salmorejo \u00e0 la past\u00e8que. 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