Salmorejo Soup
Description
Salmorejo soup is a cream consisting of tomato and bread, originating in Cordoba.
It has a pink-orange appearance like gazpacho, but salmorejo is dramatically thicker because it includes bread.
Video recipe
Ingredients
- 2 baguettes
- 4'5 lb ripe red tomatoes
- 1 cup of extra virgin olive oil
- 1 large garlic clove
- 1/4 cup sherry vinegar
- 3 hard-boiled eggs
- 2 serrano ham pieces for cooking slices
- Salt
Directions
- Wash the tomatoes and halve them.
- Grate the tomatoes to peel them.
- Submerge the bread in frozen water for 20 minutes
- To the grated tomato, add the sherry vinegar, the extra virgin olive oil and the peeled garlic cloves.
- Add the drained and crumbled bread to the tomatoes (make sure to drain it well, we DON'T want extra water on our salmorejo!)
- Beat until the soup becomes fine and adjust the seasoning.
- chop the serrano ham pieces for cooking and the hard-boiled eggs.
- Serve Salmorejo Soup in individual bowls and decorate with the diced serrano ham and eggs.
Wine recommendations
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