Difference between revisions of "Salmorejo"
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# Peel [[tomato]]es, chop [[garlic]] and squeeze excess [[water]] from bread with hands. | # Peel [[tomato]]es, chop [[garlic]] and squeeze excess [[water]] from bread with hands. | ||
# Place the following in the blender – [[tomato]]es, [[garlic]], [[vinegar]], bread and [[salt]] – blend. | # Place the following in the blender – [[tomato]]es, [[garlic]], [[vinegar]], bread and [[salt]] – blend. | ||
Latest revision as of 06:39, 14 July 2012
File:Food-spain-recipes1-salmorejo.jpg
Salmorejo, Cold Soup
Description
This can be used as a sauce to serve with vegetables or , or on toast with thin slices of Serrano ham or thin slivers of desalinated cod as a tapa or serve as a cold soup first course in a bowl, garnished with diced ham and chopped hard-boiled egg.
- Serves 6.
Ingredients
- 1 kg tomatoes
- 4 cloves of garlic
- 5- 10 Tbsp olive oil
- 1 or 2 Tbsp vinegar
- 200 g bread, soaked in water
- 200 Jamon “Serrano” (ham), diced
- Hard-boiled egg, chopped
- salt
Procedures
- Peel tomatoes, chop garlic and squeeze excess water from bread with hands.
- Place the following in the blender – tomatoes, garlic, vinegar, bread and salt – blend.
- Then add the olive oil in a steady stream to emulsify the mixture and produce a nice, thick salmorejo.
