Grandma’s Spanish Salmorejo
Grandma’s Spanish Salmorejo

Hello everybody, it is me, Dave, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, grandma’s spanish salmorejo. One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Salmorejo, gazpacho's richer, deeper, Spanish cousin is a cool, creamy tomato soup that transcends seasonality. It was in Madrid in March where I first met salmorejo , gazpacho's richer, deeper cousin. Hailing from Andalucia, this easy chilled soup is now.

Grandma’s Spanish Salmorejo is one of the most well liked of recent trending meals in the world. It is simple, it’s quick, it tastes delicious. It’s enjoyed by millions daily. They are fine and they look wonderful. Grandma’s Spanish Salmorejo is something which I’ve loved my entire life.

To get started with this particular recipe, we have to first prepare a few components. You can cook grandma’s spanish salmorejo using 9 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Grandma’s Spanish Salmorejo:
  1. Take 4 big tomatoes / 5 small ones
  2. Make ready 200/250 ml. Water
  3. Make ready 100 ml. Olive oil
  4. Make ready 2 Garlics
  5. Get to taste Salt and Oregano
  6. Take Third part of a loaf of bread, from the morning, left outside for it to be hardened
  7. Make ready Toppings (Optional)
  8. Make ready Half boiled egg, chopped
  9. Make ready 50 g Jamón Serrano, chopped (Prosciutto will do also)

Try this salmorejo recipe to cool down on a hot day. Made with tomatoes, garlic, EVOO and bread Gazpacho and salmorejo have a few things in common. Namely, they are both tomato-based soups. Originally from Andalusia, this chilled Spanish soup is enjoyed all over Spain.

Instructions to make Grandma’s Spanish Salmorejo:
  1. On a pot, put the bread with the water for it to get soaked, we need it to be soft.
  2. While the bread is getting ready, we’ll pill off 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)
  3. I like to blend the whole tomato separately to avoid loosing the water inside of it, but just cutting them is also ok.
  4. Put the tomatoes, oil, spices and two pilled garlics on the pot with the bread, then blend it till you have a beautiful texture.
  5. 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. Salmorejo is garnished with Serrano ham, or even better, Iberico ham, along with some hard boiled egg and bread croutons. Spanish food is taking over from French and Italian, rousing British food-lovers into a greedy frenzy. The vinegar choice in salmorejo is what gives it its evocative tanginess.

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