Salmorejo Soup Recipe
Salmorejo is the famous cold soup, the brother of Gazpacho, which in summer you can find in almost every restaurant in Spain. I personally love its thick and creamy texture, as well as the fact that it is always served very cold, sometimes even with ice – what you are always looking for during hot summer days.
It includes very simple and affordable ingredients: tomatoes, bread, a little bit of garlic and olive oil. It is usually decorated with boiled egg and slices of smoked ham (the best option would be Jamon Serrano). It is prepared very quickly and easily, and it is better to make it in advance so that before serving, the soup has time to cool in the refrigerator.
Serves 4 people
Ingredients:
- Tomatoes
- Bread – 200g
- Water – 250 ml
- Garlic – 1/2 clove
- Olive oil – 50 ml
- Salt – 1 pinch
- Eggs – 2
- Jamon – 30 g
- Pepper – 1 pinch
Instructions:
Cut off the crust of the bread, cut it into cubes and put in a bowl of water. Set aside for 30 minutes. In the meantime, prepare the tomatoes. First of all, remove the skin – if it is removed with difficulty, you can place them in a bowl of boiling water for 15-20 seconds. Cut them into cubes.
Then put in a bowl of a blender the cubes of tomatoes, the bread and garlic. Add olive oil, salt and pepper to taste.
Mix well to achieve the consistent creamy texture, put in a bowl and cover with plastic film and refrigerate for at least 2 hours. Serve with boiled egg and jamon.
Bon Appetit!
