Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, grandma’s spanish salmorejo. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.
Salmorejo is a wonderfully tasting thick dip based on tomatoes and bread sprinkled with egg and Salmorejo is a typical dish from Cordoba. We first experienced it when we were in Cordoba with a. Hailing from Andalucia, this easy chilled soup is now.
Grandma’s Spanish Salmorejo is one of the most popular of recent trending meals on earth. It is easy, it’s quick, it tastes yummy. It’s enjoyed by millions daily. Grandma’s Spanish Salmorejo is something which I have loved my entire life. They are nice and they look fantastic.
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:
- Take 4 big tomatoes / 5 small ones
- Make ready 200/250 ml. Water
- Prepare 100 ml. Olive oil
- Make ready 2 Garlic cloves
- Make ready to taste Salt and Oregano
- Take Third part of a loaf of bread, from the morning, left outside for it to be hardened
- Prepare Toppings (Optional)
- Make ready Half boiled egg, chopped
- Get 50 g Jamón Serrano, chopped (Prosciutto will do also)
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. Normally, the tomatoes are skinned and then puréed with the other ingredients. Originally from Andalusia, this chilled Spanish soup is enjoyed all over Spain.
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 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.
All Reviews for Salmorejo (Spanish Chilled Tomato Soup). Salmorejo is a very typical cold tomato soup from the south of Spain. This recipe is typical from Córdoba, in the south of Spain. I love it, it's a kind of cold and thick tomato soup very appropriate for those hot summer days. Puerto Rican Salmorejo de Jueyes is a treat for anyone who loves crab!
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