Salmorejo. Salmorejo is a classic soup made primarily with tomatoes and bread. It's best with a splash of sherry vinegar, but Andalusian tomatoes pack a good hit of acidity, so they often omit it in Spain. It's a great dish for keeping trim and is loaded with antioxidants.
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.
You can cook Salmorejo using 6 ingredients and 3 steps. Here is how you cook it.
Ingredients of Salmorejo
- Prepare 1 kg of tomates.
- You need 200 g of pan.
- It's 1/4 of ajo.
- You need 20 ml of vinagre.
- You need 160 ml of AOVE.
- You need of Sal.
The purée is served cold and may be garnished with diced Spanish serrano ham and diced hard-boiled eggs. Salmorejo is more pink-orange in appearance than. Salmorejo is a Spanish cold soup similar to the better-known gazpacho, but even simpler and creamier (though there's no cream). It's easy to make with common ingredients and perfect to cool down on a hot day.
Salmorejo step by step
- Pelar y cortar los tomates, triturar en la batidora..
- Sobre el tomate añadir el pan en rodajas para que empape, añadir el vinagre y el ajo troceado. Batir de nuevo a maxima potencia hasta obtener la textura del salmorejo..
- Añadir poco a poco el aceite mientras se bate a media potencia para que emulsione. Añadir sal al gusto..
It is served as a starter or first meal and must obvoiusly be chilled before eating. It's accompanied with las guarniciones: little chunks of jamon serrano, crumbled hard boiled egg or tuna flakes better if it's of the bonito kind with finely sliced fresh onion and green pepper. Less known abroad, Salmorejo is found in any house in Andalucia. As spanish lass said, salmorejo doesn't have any peppers (like gazpacho might). Add less water, less garlic as well and don't forget to remove the stems.
