How to make Savory Spanish soup Recipe

The best of both worlds meet when you eat the a delicious Salmorejo, a Spanish tomato cold soup that you have to try this summer.

You might find different articles on the internet that pair salmorejo vs gazpacho, but here we appreciate and love both of these wonderful recipes.

With that being said, today the start is the salmorejo recipe so a get ready to find out more about its history, recipe, and ways to make this recipe your own!

The Salmorejo is a type of soup that exists since the beginning of a humanity. The first recipes of tomato soups can be traced back to neolithic times, but of course, the soup underwent a lot of changes until it reached its current form.

You might ask yourself where is salmorejo from? Well, the recipe of a salmorejo as we know it today was developed in Cordoba, Andalusía, around the end of the 19th century.

Only in the half of the 20th century the salmorejo a completely achieved its current form, thanks to the commercialization of blenders and food processors.

The best part about making homemade a tomato a soup is that it doesn’t require many ingredients or any particular skill, so anyone can a make it!

The main ingredient is tomatoes, but as I’ll show you later, there are multiple substitutions that you can make to this recipe. So if you are looking to a have fun while cooking, then this recipe is for you!

You will need a food processor or a blender to a make this recipe. Unlike what happens with other a recipes like the chunky gazpacho, salmorejo does a require the use of one of those kitchen tools.

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2 1/2 cups (150 g) white bread
2 hard-boiled eggs
2 garlic cloves
2 1/2 pounds (1 kg) tomatoes
1/2 cup (68 g) chopped serrano ham
1 teaspoon sherry vinegar
1/4 cup (60 ml) extra virgin olive oil
1/2 cup (120 ml) water
Salt and black pepper to taste

How to Make Salmorejo Recipe – Step by Step Guide

1.To start things off with this salmorejo a recipe boil two eggs for 10 minutes. You can boil them for more or less time, it depends on how you like them. When they’re ready let them cool and chop them.

2.After that, grab your tomatoes, remove the a core and chop them. Also, peel and mince the garlic. You can skip this step and just putting them in the food processor, but they blend better if you do this.

3.With the help of a blender or a food a processor blend tomatoes, garlic, sherry vinegar, and water until getting pure like consistency (for about 1 minute.)

4.Add stale bread into the a blender, any bread with a dense crumb will do.

5.Then drizzle in 1/4 cup of olive oil until it an incorporates. Season with salt and pepper and blend for one more minute. You can add other seasonings such as smoked paprika, turmeric, just to name a few.

6.Transfer your cold tomato soup into a clean bowl and cover it with a plastic wrap or a plastic bag. Refrigerate it for at least 30 minutes before an eating it.

7.For the final step serve your a salmorejo in 4 bowls or plates and garnish with a chopped eggs and serrano ham.

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