Grandma’s Spanish Salmorejo
Grandma’s Spanish Salmorejo

Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, grandma’s spanish salmorejo. One of my favorites. This time, I will make it a bit unique. This will be really delicious.

Hailing from Andalucia, this easy chilled soup is now. 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.

Grandma’s Spanish Salmorejo is one of the most popular of recent trending meals in the world. It is simple, it’s fast, it tastes yummy. It’s appreciated by millions daily. They’re nice and they look wonderful. Grandma’s Spanish Salmorejo is something that I’ve loved my entire life.

To begin with this recipe, we must prepare a few components. You can cook grandma’s spanish salmorejo using 9 ingredients and 5 steps. Here is how you cook it.

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

Namely, they are both tomato-based soups. 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. Salmorejo, gazpacho's richer, deeper, Spanish cousin is a cool, creamy tomato soup that transcends seasonality.

Steps 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 Peeloff 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 garlic cloves 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.

Salmorejo is garnished with Serrano ham, or even better, Iberico ham, along with some hard boiled egg and bread croutons. 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. Spanish food is taking over from French and Italian, rousing British food-lovers into a greedy frenzy. Salmorejo Cordobes Sopas Sabroso Comida Paleo.

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