How to make Salmorejo.
Salmorejo is a popular Spanish soup that’s served and eaten cold. It’s usually served as a side meal along with other dishes as a sauce. However, it can also be the main course due to some of its fulfilling ingredients.
- 1 to 2 lbs of tomatoes, which is about 5 to 6 tomatoes. (Make sure they’re pretty ripe)
- 2 or 3 slices of day-old bread
- 250 ml (quarter cup) of spanish olive oil
- 1 to 5 garlic clove as preferred
- Salt and vinegar
- Spanish serrano ham shavings and a hard-boiled egg (optional for garnish)
Peel the Tomatoes Skin: Some people might use unskinned tomatoes for the recipe. However, if you want to follow the classic way of making salmorejo you should peel the skin.
Leave the Ingredients to Soak: Break the stale bread into crumbs and add them to a separate bowl. After that, cut the tomatoes to chunks and add them with their water to the bread.
Blend The Ingredients: When the ingredients are ready, start blending them at the highest speed for about a minute. Stop, and use wooden or silicone spoons to stir the mix then blend again for a minute.You can continue this one-minute blend + stir until you close in to the perfect consistency. Once you’re one blend away, add your salt and blend for a final minute.
Refrigerate the Dish: Salmorejo is served cold, so it should be refrigerated for about an hour or two before being served.
Add the Topping Before Serving (Optional): After you take the dish out for serving, you can add a chopped hard boiled egg and slices of serrano ham on top of the purée.
As you can see, it’s a perfect dish for summer days that’s quite easy to make.