Salmorejo Recipe (Spanish Tomato and Bread Cold Soup)

 

The salmorejo is another cold soup or gazpacho very typical in Spain. Originating from Cordoba (Andalusia), it is a soup made of tomatoes, bread, olive oil, garlic and salt. It is usually consumed only accompanied by small pieces of serrano or Iberian ham and pieces of boiled egg. It can also be found as a sauce for other dishes like fried eggplant or potato slices, or even a delicious tortilla.

I remember the first time I saw the preparation of salmorejo. It was long ago, I was a kid watching a children show  on TV. There, there was a recipe section for children. I remember that to make salmorejo, the presenter of this show put all the ingredients in a blender and mixed everything. Well, that’s it, prepare salmorejo is easy, it’s a children game.

Salmorejo Recipe (Spanish Tomato and Bread Cold Soup)

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Serves: 4 Time: 30 m Difficulty: Easy

Ingredients

• 500 g of tomatoes,  red and ripe, washed and cut into wedges
• 75 g of stale bread, from yesterday or two or three days ago
• 75 ml of extra virgin olive oil
• 1/2  garlic clove, peeled, cut in half lengthwise and without stem
• 50 g serrano or Iberian ham, cut into small cubes
• 1 boiled egg
• Salt

Directions

 

1. Mix the tomatoes in a blender and then pass them through a Chinese strainer or a strainer to remove any seeds and skin.
2. Add the pieces of bread in the blender and pour in the mixed tomatoes. Let stand for 10 minutes until the bread softens.
3. Add in garlic, salt to taste and mix well until creamy.
4. While mixing, add the oil gradually and continue mixing until obtaining a smooth and homogeneous soup.
5. Taste the salmorejo, now it is the time to fix the amounts of ingredients to your liking if you consider it necessary. If so, then mix well again.
6. Store in refrigerator in a bottle or in a covered container for at least two hours to fully cool.
7. Done. Serve it with diced serrano ham, pieces of hard boiled egg and a few drops of olive oil.

Hints, Tips, and Tricks

 

• You can use any type of bread. Better to remove most of the crust.
• If the bread is too hard, soak with tomato longer before mixing.
• It is always better to use some garlic at the beginning and then correct according to your taste.
• Olive oil is important in this recipe, use a good extra virgin olive oil with a good taste.
• Like gazpacho, pay attention to tomatoes, they should be very red, ripe and well scented.
• To cook the egg, put it in a saucepan and cover with cold water. Put over medium heat almost to a boil, and cook for about 10 minutes.
• Multiply the amount by the number of servings you want.
• Vary the amounts of ingredients according to your taste.

 

Categories: gazpacho recipe

Tags: aceite de oliva ajo pan tomate