Delicious salmorejo

 

Salmorejo is a delicious and refreshing Spanish cold tomato soup that's particularly popular in the southern region of Andalusia. It's similar to gazpacho but has a thicker and creamier consistency. Here's a basic recipe for making salmorejo:

Ingredients:

• 4 ripe tomatoes, peeled and seeded
• 1 clove of garlic
• 2 cups of day-old bread, preferably crusty white bread, soaked in water
• 1/2 cup extra virgin olive oil
• 2 tablespoons red wine vinegar
• Salt, to taste
• Toppings: diced hard-boiled eggs, diced Serrano ham, and a drizzle of olive oil

• Instructions:

• 1. Start by peeling and seeding the tomatoes. To peel them, you can blanch them in boiling water for about 30 seconds, then plunge them into cold water. The skins should come off easily. Cut the tomatoes in half and remove the seeds.

  2. In a food processor or blender, combine the tomatoes, peeled garlic clove, and soaked bread. Blend until you have a smooth mixture.

  3. While the blender or food processor is running, slowly drizzle in the olive oil. This will help emulsify the soup and give it a creamy texture.

  4. Add the red wine vinegar and blend again. Season the mixture with salt to taste. The amount of salt you need may vary depending on your personal preference and the saltiness of your toppings.

  5. 1. Once everything is well blended, taste the salmorejo and adjust the seasoning if necessary.

     2. Transfer the mixture to a container and refrigerate for at least a couple of hours, or until it's thoroughly chilled. Salmorejo is meant to be served very cold.

     3. When you're ready to serve, ladle the cold salmorejo into bowls and garnish with diced hard-boiled eggs, diced Serrano ham, and a drizzle of olive oil. You can also add some additional bread croutons for extra texture.

     Enjoy your homemade salmorejo! It's a perfect dish for a hot summer day and is often served as an appetizer or light meal in Spain

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