Salmorejo, spanish cold soup

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Starter

7 servings

Very Easy

15 min

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Do you love Spanish gazpacho? You will adore Salmorejo! Hailing from Cordoba (southern Spain), this thick and frothy cold tomato soup will tantalize your taste buds at appetizer time. An extra easy recipe, no cooking required, and it only needs a few ingredients. Traditionally, it is served with pieces of ham and eggs on top, but feel free to make it your own with your favorite ingredients :-)

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!
  

Cookware

PetitChef_Official

Questions

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