Salmorejo Recipe
Salmorejoy is a creamy tomato-based soup from southern Spain, traditionally served cold, making it perfect for hot summer days. This dish is not only refreshing but also rich in flavors, rooted deep in the Spanish culinary heritage.
Nutrition Values
How to Make Salmorejo
- 1
Begin by boiling the eggs until they are hard-boiled, then cool them under cold water, peel and set aside.
- 2
Blanch the tomatoes in boiling water for a few minutes, then peel and puree them.
- 3
Soak the bread in water until soft. Squeeze out the excess water and add to the tomato puree.
- 4
Add garlic and blend all the ingredients until the mixture achieves a smooth, creamy consistency.
- 5
Gradually incorporate the olive oil while blending to emulsify the soup.
- 6
Season with salt and vinegar to taste.
- 7
Chill the soup in the refrigerator for at least an hour.
- 8
Serve cold, garnished with diced boiled eggs and diced serrano ham (optional, if not vegetarian).
- 9
Drizzle a bit more olive oil and add a sprinkle of black pepper before serving.
