Grandma’s Spanish Salmorejo
Grandma’s Spanish Salmorejo

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

Grandma’s Spanish Salmorejo is one of the most well liked of current trending meals on earth. It is appreciated by millions daily. It is easy, it’s quick, it tastes delicious. They’re fine and they look fantastic. Grandma’s Spanish Salmorejo is something which I have loved my whole 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 begin 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 cook it.

The ingredients needed to make Grandma’s Spanish Salmorejo:
  1. Get 4 big tomatoes / 5 small ones
  2. Get 200/250 ml. Water
  3. Prepare 100 ml. Olive oil
  4. Get 2 Garlics
  5. Take to taste Salt and Oregano
  6. Make ready Third part of a loaf of bread, from the morning, left outside for it to be hardened
  7. Get Toppings (Optional)
  8. Prepare Half boiled egg, chopped
  9. Prepare 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’s going to wrap this up for this special food grandma’s spanish salmorejo recipe. Thanks so much for reading. I am sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!