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How to cook salmorejo?

how much to cook salmorejo

How to cook salmorejo

Products
Ripe tomatoes - 800 grams
Bread - 200 grams
Garlic - half a prong
Water - 250 milliliters
Olive oil - 50 milliliters
Salt - half a teaspoon
Pepper to taste

How to cook salmorejo
1. Cut off the crust from the bread.
2. Cut the bread into 2 cm squares.
3. Put the bread cubes in a bowl, add 250 ml of water, set aside for 30 minutes.
4. Wash the tomatoes, pour boiling water over them for a few minutes.
5. Drain the boiling water from the tomatoes, peel them from the skin, seeds, cut out the place where the stalk is attached.
6. Finely dice the tomato pulp.
7. In a blender put tomatoes, bread, not wrung out from water, half a clove of garlic, pour in olive oil, salt and pepper.
8. Grind the contents of the blender into a thick puree.
9. Pour the salmorejo into a bowl, cover with cling film, put in the cold for 2 hours.

Fusofacts

- Salmorejo is served cold, sometimes with pieces of ice, garnished with boiled egg slices and thinly sliced ​​prosciutto or any other raw smoked ham.

- Salmorejo, poured into glasses, is served as tapas - an appetizer to various drinks.

- By its pinkish-orange color, salmorejo is similar to another cold Spanish soup - gazpacho, but differs from it in a thicker consistency due to the added bread.

- Due to the thick consistency of the salmorejo soup, it is used as a sauce for dipping chips, bread, fries.

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How much to cook › Soups › Salmorejo



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