Salmorejo is an Andalusian cold soup enriched with tomatoes, garlic, bread, sherry vinegar, and olive oil. With a creamy consistency, it is served with boiled eggs and Iberico ham. A refreshing and flavorful dish perfect for hot days.
Salmorejo is a traditional Andalusian cold soup made with tomatoes, garlic, bread, vinegar, and olive oil, which is left to rest in the refrigerator to enhance its flavor.
When serving, it is topped with boiled eggs and chopped ham, creating a refreshing and delicious combination to enjoy during hot days.
This dish, typical of Spanish cuisine, is perfect as an appetizer before the main course.
Salmorejo (Andalusian Cold Soup)
Ingredients
500 grams of ripe tomatoes
100 grams of one-day-old bread or bread without crust
1 garlic clove
10 centiliters of olive oil
2 tablespoons of sherry vinegar or other vinegar (optional)
1 egg
1 slice of cured ham
1 salt and pepper
Preparation
Step 1 : To prepare salmorejo, first wash the tomatoes and remove the stems.
Step 2 : Next, cut them into 2 or 4 pieces and place in a blender to puree.
Step 3 : Add the peeled and deseeded garlic, bread, sherry vinegar, and olive oil, then blend again until smooth.
Step 4 : Adjust seasoning with salt and pepper, then keep the soup in the refrigerator for at least 2 hours.
Step 5 : Meanwhile, boil an egg in water for 10 minutes, peel it, and cut into pieces.
Step 6 : Also, chop a slice of cured ham.
Step 7 : To serve, distribute the salmorejo into small bowls or deep plates, and top with the chopped egg and ham as decoration.
Step 8 : This dish is enjoyed as a cold soup, ideal as an appetizer.
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