Hello everybody, it’s Brad, welcome to my recipe page. Today, we’re going to make a distinctive dish, rich spanish salmorejo tomato soup. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.
Salmorejo, gazpacho's richer, deeper, Spanish cousin is a cool, creamy tomato soup that transcends seasonality. Salmorejo, gazpacho's richer, deeper cousin, is a cool, creamy soup typically topped with chopped hard-boiled eggs and salty prosciutto or Iberian ham; omit the pork to make it vegetarian. Originally from Andalusia, this chilled Spanish soup is enjoyed all over Spain.
Rich Spanish Salmorejo Tomato Soup is one of the most well liked of current trending foods on earth. It’s enjoyed by millions daily. It’s easy, it’s quick, it tastes yummy. Rich Spanish Salmorejo Tomato Soup is something which I have loved my whole life. They’re nice and they look wonderful.
To get started with this recipe, we have to prepare a few ingredients. You can cook rich spanish salmorejo tomato soup using 5 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Rich Spanish Salmorejo Tomato Soup:
- Get 500 grams Fresh, ripe tomatoes (as red as you can get)
- Make ready 100 grams 1, 2 day old baguette
- Prepare 100 ml Extra virgin olive oil
- Make ready 1 clove Fresh garlic
- Get 1/2 tsp Salt
Salmorejo is a very typical cold tomato soup from the south of Spain. It's similar to gazpacho, but creamier, thicker, and more flavorful. The soup is perfect to bring to a party, as it can be made ahead of time. Salmorejo is garnished with Serrano ham, or even better, Iberico ham, along with some hard.
Instructions to make Rich Spanish Salmorejo Tomato Soup:
- Boil the water that will be used to peel the tomatoes in a pan. Cut a cross into the bottom of the tomato to make it easier to peel later.
- Soak the tomatoes in the boiling water for 1 minute. Whilst in the boiling water, prepare a bowl of cold water and add in the tomatoes then peel.
- Cut the bread into 2 cm cubes and put in a food processor. Dice the tomatoes and add them on top of the bread. Let the bread soak in the moisture from the tomatoes.
- Roughly chop up the garlic and add to the mixture from Step 3. Garlic can cause heartburn, to prevent this cut away the part of the garlic where the core turns into the stem.
- Add the extra virgin olive oil and blend the mixture until smooth. Season with salt.
- You can eat these straight away or you can chill the mixture and serve them in a dish with a sprinkling of roughly chopped boiled egg or roughly chopped ham.
The salmorejo, known as one of the best Spanish tomato soups, is a typical starter from the Iberian Peninsula. The salmorejo soup is a cold dish made of tomato. This Spanish specialty is always compared to the other famous Spanish tomato soup, the Gazpacho. Recipe for a classsic Spanish Cold Tomato Soup (Salmorejo). Refreshing & delightfull meal on hot summer days.
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