Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, grandma’s spanish salmorejo. It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Grandma’s Spanish Salmorejo is one of the most well liked of current trending meals on earth. It’s simple, it is quick, it tastes yummy. It’s enjoyed by millions every day. They are nice and they look wonderful. Grandma’s Spanish Salmorejo is something that I’ve loved my entire life.
Salmorejo is a tomato "soup" original from Cordoba in the south of Spain, that has evolved during the years (centuries). The first versions were made in a mortar mashing bread, garlic and olive oil; nowadays it's prepared in highspeed blenders giving that rich creamy texture. Creamy salmorejo with ham and egg.
To begin with this recipe, we must prepare a few components. You can cook grandma’s spanish salmorejo using 9 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Grandma’s Spanish Salmorejo:
- Get 4 big tomatoes / 5 small ones
- Make ready 200/250 ml. Water
- Take 100 ml. Olive oil
- Prepare 2 Garlics
- Prepare to taste Salt and Oregano
- Get Third part of a loaf of bread, from the morning, left outside for it to be hardened
- Make ready Toppings (Optional)
- Prepare Half boiled egg, chopped
- Take 50 g Jamón Serrano, chopped (Prosciutto will do also)
Salmorejo is a cold soup that shares ingredients with gazpacho. However, it is creamier and less acidic than gazpacho.. Italian Grandma Makes Cavatelli (Cicatelli) - Duration:. Spanish If you ever think about a dish in Croatia that every family makes and eats, independently of the social status and/or the will for innovation, is a sort of minced meat/soja flakes with rice that fills a certain vegetable such as bell pepper or a fermented cabbage leave (Punjena paprika.
Instructions to make Grandma’s Spanish Salmorejo:
- On a pot, put the bread with the water for it to get soaked, we need it to be soft.
- While the bread is getting ready, we’ll pill off the tomatoes to avoid those small pieces after blending. (If you’re short of time you can skip this step, will be just as delicious, just blend a little bit more)
- I like to blend the whole tomato separately to avoid loosing the water inside of it, but just cutting them is also ok.
- Put the tomatoes, oil, spices and two pilled garlics on the pot with the bread, then blend it till you have a beautiful texture.
- Serve it and spark the top of it with some chopped boiled egg and jamón ibérico or prosciutto, and enjoy.
As someone who had become obsessed with gazpacho's creamy cousin salmorejo, I decided it was about time to give traditional gazpacho another chance. After all, my Spanish friends would swear by the stuff- according to any Spaniard, gazpacho is the best cure for a cold, flu, hangover, break-up… whatever is wrong, gazpacho will fix it! Yves is waiting for us and warmly welcoming us to his Grandma's Cooking cooking class to discover the secrets of gastronomic traditions. The group of about ten people is welcomed and presented to each other. All nationalities mingle; English, Spanish and French resonate in the room.
So that is going to wrap it up with this special food grandma’s spanish salmorejo recipe. Thank you very much for reading. I’m sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
