Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon BLT Icon TV Icon Close Icon Sorted BLT/Search Icon
Recipe

SPANISH SALMOREJO

Serves: 5

The Spanish Gazpachio. Salmorejo is a purée consisting of tomato and bread, originating from Cordoba in Andalucia, south of Spain. It is made from tomatoes, bread, oil, garlic.

Ingredients

  • 8 Medium Tomatoes (Use quality tomatoes for best results)
    1 medium baguette
    3/4 cup Extra Virgin Olive Oil
    1 clove of garlic
    a splash of Sherry Vinegar (Vinagre de Jerez, or red wine vinegar can be substituted)
    A pinch of salt
    2 hard boiled eggs
    Sliced Serrano Ham, or Prosciutto (optional)
    bread croutons

Preparation

  • Scald the tomatoes adding them to boiling water for about 30-60 seconds. Remove immediately and place in a cold water. The skin will peel right off of the tomatoes.
    First Blend: Cut out the cores of the tomatoes, cut into quarters and them to a blender. Blend at high-speed for about 30 seconds until the tomatoes are broken down.
    Add bread: Cut the baguette in half lengthwise. Take all of the white bread out of the baguette and add them to the blended tomatoes. The baguette should have given about 2-3 cups of bread. Let the bread soak in the tomato juice for about 5 minutes.
    Second Blend: Add the splash of vinegar, salt, and garlic and blend until the soup is an even texture and the bread is completely broken down.
    Add Oil: Slowly add the olive oil as you are blending at a moderate speed
    Add Egg and Adjust: Add 1 hard boiled egg and blend until incorporated. Taste and adjust the salt, vinegar, garlic, and bread.
    Serve and Enjoy: Serve in small bowls with diced hard boiled egg and sliced ham as condiments, or toasted bread croutons from the bread crust. Serve cold.
Spanish salmorejo

Add Comment

* Required information
1000
Type the numbers for four hundred seventy-two.

Comments (0)

No comments yet. Be the first!