Salmorejo, spanish cold soup

Ingredients

• 2 lbs peeled tomatoes (1 kg)
• 1 garlic clove
• salt
• 5 oz breadcrumbs (150 gr)
• 1/2 cup olive oil (100 ml)

To decorate:

• prosciutto
• 2 hard-boiled eggs

Materials

• Blender

Preparation

• In a blender, add the peeled and chopped fresh tomatoes along with the garlic clove. Blend everything together. When there are no more chunks, add the salt and blend again.
• Next, add the breadcrumbs to the mixture. Let it soak for 2 minutes to soften.
  
• Blend again until you achieve a smooth mixture. Check the texture by dipping a spoon into the blender.
• While blending, gradually add the olive oil.
  
• You can then enjoy your Salmorejo Spanish-style by adding pieces of prosciutto and hard-boiled eggs to your bowl. Drizzle with olive oil for the finishing touch.
• And there you have it, your Salmorejo is ready!
  

Observations

Cookware

Questions

Photos of members who cooked this recipe