Recipe: Delicious Rich Spanish Salmorejo Tomato Soup

Rich Spanish Salmorejo Tomato Soup. Salmorejo, gazpacho's richer, deeper cousin, is a cool, creamy soup typically topped with chopped hard-boiled eggs and salty prosciutto or Iberian ham; omit the pork to make it Salmorejo, gazpacho's richer, deeper, Spanish cousin is a cool, creamy tomato soup that transcends seasonality. Originally from Andalusia, this chilled Spanish soup is enjoyed all over Spain. Similar to gazpacho, this deliciously different soup makes a great summer Place tomatoes in the bowl of a food processor; pulse until pureed.

Try this salmorejo recipe to cool down on a hot day. Made with tomatoes, garlic, EVOO and bread, it's the most delicious way to cool off! Everyone knows and loves gazpacho—but it's time to give its thicker, richer cousin a try! You can have Rich Spanish Salmorejo Tomato Soup using 5 ingredients and 6 steps. Here is how you cook that.

Ingredients of Rich Spanish Salmorejo Tomato Soup

1. You need 500 grams of Fresh, ripe tomatoes (as red as you can get).
2. It's 100 grams of 1, 2 day old baguette.
3. Prepare 100 ml of Extra virgin olive oil.
4. You need 1 clove of Fresh garlic.
5. Prepare 1/2 tsp of Salt.

This simple cold soup, made up of tomatoes, bread, olive oil, and garlic is. 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.

Rich Spanish Salmorejo Tomato Soup step by step

1. 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..
2. 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..
3. 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..
4. 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..
5. Add the extra virgin olive oil and blend the mixture until smooth. Season with salt..
6. 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 garnished with Serrano ham, or even better, Iberico ham, along with some hard. Originally from Andalucia, this chilled Spanish soup is now enjoyed all over Spain. Similar to gazpacho, this deliciously different soup makes a spectacular summer starter or light lunch. This deep-flavoured soup originates from Andalucía in southern Spain and is served cold, spiked with cumin and sherry vinegar. Put the garlic, tomato quarters and juice, peppers and cumin in the bowl of a food processor or blender.