Salmorejo Cordobes - Spanish Cold Tomato Soup
Author Notes: Last summer I had Salmorejo soup for the first time.
The recipe here is based on many I found online and that taste like one we had. —anka
Serves 4-6
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2
pounds heirloom tomatoes
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8
ounces stale bread
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1
large clove garlic
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2/3
cup extra virgin olive oil
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3
tablespoons apple cider vinegar
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sea salt to taste
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2
hard boil eggs
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serrano ham or prosciutto slices, fried
- Cut off the crust from the bread, break bread into the pieces and soak in cold water for 10 minutes, squeeze excess water and keep on the side.
- Put tomatoes, vinegar, sea salt and garlic into the blender and puree, put true fine strainer. (If you have high power blender you are sett)
- Back in the blender and add bread and slowly pour oil while processing.
- Keep in the fridge.
- Serve with diced boil egg serrano ham or prosciutto sliced and fried.
- This recipe was entered in the contest for Your Best Fresh Tomato Showstopper
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Vegetable|Appetizer|Hors D'Oeuvre|Soup|Make Ahead|One-Pot Wonders
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