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. Get Salmorejo Recipe from Food Network.
I've tried other versions in Cordoba, Sevilla, Cadiz, and Madrid but nothing has ever been quite as delicious. It's a great dish for keeping trim and is loaded with antioxidants. Place tomatoes in the bowl of a food processor; pulse until pureed. You can cook Salmorejo using 9 ingredients and 2 steps. Here is how you cook that.
Ingredients of Salmorejo
- You need 800 g of tomates bien mûres.
- Prepare 180 g of pain de la veille.
- It’s 8 cl of d’huile d’olive vierge extra.
- It’s 2 gousses of d’ail frais (ou une petite gousse d’ail sec).
- It’s 2 cs of vinaigre de Xérès (facultatif).
- You need 10 of gouttes de Tabasco.
- It’s 3 of oeufs durs.
- You need 2 of à 3 tranches de jambon Serrano pour servir.
- You need of sel et poivre.
Add bread, garlic, salt, and vinegar and pulse until chopped. Pour olive oil in slowly, with the processor running, until soup is smooth. Salmorejo, gazpacho's richer, deeper cousin, is a cool, creamy soup typically topped with chopped hard-boiled eggs and salty prosciutto or Iberian ham; omit the pork to make it vegetarian. Authentic salmorejo has about three times as much olive oil as this version and can be thicker, doubling as a sauce or a dip.
Salmorejo step by step
- Tremper la mie dans 4 cs d’eau et le vinaigre pendant 5 minutes, ajouter ensuite les tomates coupées en gros morceaux. Mixer à l'aide d'un blender en ajoutant l'ail puis peu à peu l’huile jusqu’à l'obtention d'une texture homogène..
- Servez froid ou chaud. Pour ma part, je n'ai pas encore testé avec les oeufs durs. Avec ou sans jambon c'est très bon..
Traditionally, the soup is garnished with Ibérico or Serrano ham and diced hard-boiled eggs, but I like to garnish mine with diced green pepper or, for some spice, diced poblano pepper. By The Bon Appétit Test Kitche n. El salmorejo es una deliciosa crema espesa que se toma fría, que puede prepararse majando los ingredientes con paciencia en un mortero, o ayudados de una batidora o un robot de cocina. Salmorejo is a refreshing Andalusian soup that is traditionally served cold. It is especially popular during the warm, summer days.
