Hello everybody, it’s John, welcome to our recipe site. Today, I will show you a way to prepare a special dish, rich spanish salmorejo tomato soup. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Salmorejo, gazpacho's richer, deeper, Spanish cousin is a cool, creamy tomato soup that transcends seasonality. Boil the water that will be used to peel the tomatoes in a pan. Cut a cross into the bottom of the tomato to make it easier to peel later. Almorejo is typical spanish cold tomato soup coming from the southern spain but This way the skin will easily peel right off of the tomatoes.
Rich Spanish Salmorejo Tomato Soup is one of the most favored of current trending meals on earth. It’s simple, it’s fast, it tastes yummy. It is appreciated by millions daily. Rich Spanish Salmorejo Tomato Soup is something which I’ve loved my entire life. They’re fine and they look fantastic.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook rich spanish salmorejo tomato soup using 5 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Rich Spanish Salmorejo Tomato Soup:
- Make ready 500 grams Fresh, ripe tomatoes (as red as you can get)
- Prepare 100 grams 1, 2 day old baguette
- Get 100 ml Extra virgin olive oil
- Make ready 1 clove Fresh garlic
- Get 1/2 tsp Salt
Salmorejo is a famous, Spanish cold tomato soup. It's a summertime 'go-to' in restaurants and households throughout Spain, but particularly in the south of. Salmorejo is a very typical cold tomato soup from the south of Spain. It's similar to gazpacho, but creamier, thicker, and more flavorful.
Instructions to make Rich Spanish Salmorejo Tomato Soup:
- Boil the water that will be used to peel the tomatoes in a pan. Cut a cross into the bottom of the tomato to make it easier to peel later.
- Soak the tomatoes in the boiling water for 1 minute. Whilst in the boiling water, prepare a bowl of cold water and add in the tomatoes then peel.
- Cut the bread into 2 cm cubes and put in a food processor. Dice the tomatoes and add them on top of the bread. Let the bread soak in the moisture from the tomatoes.
- Roughly chop up the garlic and add to the mixture from Step 3. Garlic can cause heartburn, to prevent this cut away the part of the garlic where the core turns into the stem.
- Add the extra virgin olive oil and blend the mixture until smooth. Season with salt.
- You can eat these straight away or you can chill the mixture and serve them in a dish with a sprinkling of roughly chopped boiled egg or roughly chopped ham.
Salmorejo is a very typical cold tomato soup from the south of Spain. It's similar to gazpacho, but creamier, thicker, and more flavorful. The soup is perfect to bring to a party, as it can be made ahead of time. Salmorejo is garnished with Serrano ham, or even better, Iberico ham, along with some. Originally from Andalusia, this chilled Spanish soup is enjoyed all over Spain.
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