Salmorejo, spanish cold soup

Name: Salmorejo, spanish cold soup
Prep time: 15 min
Total time: 15 min
Yield: 7
Cuisine: En
Ingredients: 2 lbs tomatoes (1 kg); 1 garlic clove; salt; 5 oz breadcrumbs (150 g); 1/2 cup olive oil (100 ml); prosciutto; 2 hard-boiled eggs

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Starter

Very Easy

15 min

230 Kcal

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 as an appetizer or starter. An extra-easy recipe that requires no cooking and only a few ingredients. Traditionally, it is served with pieces of ham and hard-boiled eggs on top, but feel free to make it your own with your favorite ingredients :-)

Ingredients

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

To garnish:

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 them 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!

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FAQ ❓

What is Salmorejo, and how is it different from Gazpacho?

Salmorejo is a cold Spanish soup from Cordoba. It is thicker and creamier than Gazpacho, which is generally more liquid and contains a variety of vegetables.

What are the essential ingredients for making Salmorejo?

The essential ingredients are 1 kg of tomatoes, 1 garlic clove, 150 g of bread crumb, 100 ml of olive oil, and salt, with hard-boiled eggs and cured ham for the garnish.