Salmorejo EN

Salmorejo! The most delicious cold tomato soup! We love it!!

Salmorejo and gazpacho are Andalusian soups. Gazpacho is more fluid, while salmorejo contains bread and is thicker.

Light and cool dinner or first course.

It should be done early and frozen in the refrigerator for several hours. It is eaten only cold.

If you do not have a strong blender, you should either peel the tomatoes or strain the soup well before freezing it.

Add as much garlic and vinegar as you like.

Ingredients for 6 people:

1 kg ripe tomatoes

1-2 garlic cloves

1 teaspoon salt

150gr bread crumbs

1- 2 1/2 tablespoons vinegar

150gr olive oil

For serving:

6 hard boiled eggs 

6 slices of Jamón or prosciutto

Put the tomatoes in the blender in pieces, the garlic and the salt and mash for 1'.

Add the bread and vinegar and mash again for 2-3'until homogeneous well.

If the blender allows you, reduce the speed to medium and slowly add the oil from the top to combine with the rest of the ingredients.

If the blender does not allow it, simply add the oil and beat on medium speed for 1'.

Put the salmorejo covered in the refrigerator for at least 3 hours.

Serve with chopped jamón and boiled eggs.