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 the crust off the bread.
2. Cut the bread into squares 2 centimeters thick.
3. Put the bread cubes in a bowl, pour 250 milliliters of water, set aside for 30 minutes.
4. Wash the tomatoes, pour boiling water 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 squeezed 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 salmorejo into a bowl, cover with cling film, put in the cold for 2 hours.
Tasty Facts
— Salmorejo is served cold, sometimes with pieces of ice, garnished with boiled egg slices and thinly sliced \u200b\u200bprosciutto or any other raw smoked ham.
– Salmorejo, poured into glasses, is served as tapas – an appetizer for various drinks.
– In 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 salmorejo soup, it is used as a sauce for dipping chips, bread, french fries.