First courses

Spanish cold soup Salmorejo

Residents of southern Spain know how to escape the heat. Method 1 – a siesta with rest and sleep in the middle of a hot summer day. Method 2 – Spanish cold soup Salmorejo on the table.

This classic recipe can be transformed, making it both vegetarian and even more filling due to a small amount of ham and egg. In any case, your elderly Spanish cold soup Salmorejo everyone who tastes it will like it.

Spanish cold soup Salmorejo – ingredients

  • Optional:
  • Eggs – 2 pcs.
  • Jamon or other dried meat – 50-100 g.
  • Kishmish – 10-15 berries.
  • Almonds – 1 tbsp.

Spanish cold soup Salmorejo – recipe

Let’s prepare the tomatoes. This is the main ingredient, so the taste of the dish largely depends on how high-quality, aromatic and juicy the tomatoes are used to prepare the Spanish cold soup Salmorejo.

Peel the tomatoes. To do this, make an incision with a cross and lower the tomatoes for 30 seconds to boiling water, and immediately after – under cold water. Cut the tomatoes, discard the core, and grind the rest in a blender and beat to the consistency of leeks.

We take white bread. It should be either stale (leave the cut baguette overnight) or have very dense flesh (pitava, ciabatta). This is the key to how thick your Spanish cold soup Salmorejo will be. The more bread we add, the thicker the soup will be. The exact amount that suits you can be found experimentally. To begin with, you can try to add two glasses.

Dip small pieces of bread in tomato puree, mix and leave for 5-6 minutes.

Add vinegar, finely chopped garlic and salt. Beat so that the bread is completely dissolved in the tomato puree.

Slowly pour in the olive oil and continue whisking according to the same principle as when making homemade mayonnaise: a thin stream and constant whisking at medium speed. Along with tomatoes, oil is also a key factor in flavor. It is best to take oil of the first extraction. You can also experiment with its amount and stop when you get the desired taste and consistency.

If you do not like the presence of tomato seeds in the dish – strain the Spanish cold soup Salmorejo through a sieve. But this is not a mandatory condition. Cover with a lid and put in the refrigerator for at least 1 hour (preferably overnight).

Traditionally, Spanish cold soup Salmorejo is a vegetarian dish. In this case, before serving, sprinkle the dish with a hard-boiled egg, grape halves and roasted almonds. For vegans, remove the egg. And for those who do not have food restrictions, we add a few strips of dried or smoked ham or even chopped hunting sausages. Avocado, tuna, sprats and. strawberries are also among the popular additives.

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