Grandma’s Spanish Salmorejo
Grandma’s Spanish Salmorejo

Hey everyone, hope you are having an incredible day today. Today, we’re going to make a distinctive dish, grandma’s spanish salmorejo. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Grandma’s Spanish Salmorejo is one of the most favored of recent trending foods on earth. It is easy, it is quick, it tastes yummy. It is enjoyed by millions daily. They’re nice and they look wonderful. Grandma’s Spanish Salmorejo is something that I have loved my entire life.

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.

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

The ingredients needed to make Grandma’s Spanish Salmorejo:
  1. Get 4 big tomatoes / 5 small ones
  2. Take 200/250 ml. Water
  3. Take 100 ml. Olive oil
  4. Take 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. Prepare Half boiled egg, chopped
  9. Take 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.

So that is going to wrap this up for this exceptional food grandma’s spanish salmorejo recipe. Thank you very much for reading. I’m confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!