Hey everyone, hope you are 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 food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Salmorejo, gazpacho's richer, deeper, Spanish cousin is a cool, creamy tomato soup that transcends seasonality. It was in Madrid in March where I first met salmorejo , gazpacho's richer, deeper cousin. Salmorejo is a wonderfully tasting thick dip based on tomatoes and bread sprinkled with egg and Salmorejo is a typical dish from Cordoba.
Grandma’s Spanish Salmorejo is one of the most well liked of recent trending foods on earth. It’s simple, it is fast, it tastes delicious. It is enjoyed by millions daily. They are fine and they look wonderful. Grandma’s Spanish Salmorejo is something that I have loved my entire life.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook grandma’s spanish salmorejo using 9 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Grandma’s Spanish Salmorejo:
- Prepare 4 big tomatoes / 5 small ones
- Get 200/250 ml. Water
- Take 100 ml. Olive oil
- Prepare 2 Garlic cloves
- Get to taste Salt and Oregano
- Make ready Third part of a loaf of bread, from the morning, left outside for it to be hardened
- Prepare Toppings (Optional)
- Prepare Half boiled egg, chopped
- Take 50 g Jamón Serrano, chopped (Prosciutto will do also)
Salmorejo is a very typical cold tomato soup from the south of Spain. Salmorejo is garnished with Serrano ham, or even better, Iberico ham, along with some hard boiled egg and bread croutons. Salmorejo is a purée consisting of tomato and bread, originating from Cordoba in Andalucia, south Spain. It is made from tomatoes, bread, oil and garlic.
Steps 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 Peeloff 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 garlic cloves 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.
Originally from Andalusia, this chilled Spanish soup is enjoyed all over Spain. All Reviews for Salmorejo (Spanish Chilled Tomato Soup). Puerto Rican Salmorejo de Jueyes is a treat for anyone who loves crab! Salmorejo (stewed crab) has a very special place in my heart. This comforting recipe always reminds me of my late suegro.
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