Grandma’s Spanish Salmorejo
Grandma’s Spanish Salmorejo

Hey everyone, hope you are having an amazing day today. Today, we’re going to make a special dish, grandma’s spanish salmorejo. One of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.

Grandma’s Spanish Salmorejo is one of the most popular of recent trending foods in the world. It’s appreciated by millions daily. It’s simple, it is fast, it tastes delicious. Grandma’s Spanish Salmorejo is something that I’ve loved my whole life. They’re fine and they look wonderful.

Salmorejo, gazpacho's richer, deeper, Spanish cousin is a cool, creamy tomato soup that transcends seasonality. It was in Madrid in March where I first met salmorejo , gazpacho's richer, deeper cousin. Hailing from Andalucia, this easy chilled soup is now.

To get started with this recipe, we have to first prepare a few ingredients. You can have grandma’s spanish salmorejo using 9 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Grandma’s Spanish Salmorejo:
  1. Take 4 big tomatoes / 5 small ones
  2. Take 200/250 ml. Water
  3. Take 100 ml. Olive oil
  4. Get 2 Garlics
  5. Make ready to taste Salt and Oregano
  6. Get Third part of a loaf of bread, from the morning, left outside for it to be hardened
  7. Make ready Toppings (Optional)
  8. Get Half boiled egg, chopped
  9. Get 50 g Jamón Serrano, chopped (Prosciutto will do also)

Try this salmorejo recipe to cool down on a hot day. Made with tomatoes, garlic, EVOO and bread Gazpacho and salmorejo have a few things in common. Namely, they are both tomato-based soups. Originally from Andalusia, this chilled Spanish soup is enjoyed all over Spain.

Steps to make Grandma’s Spanish Salmorejo:
  1. On a pot, put the bread with the water for it to get soaked, we need it to be soft.
  2. While the bread is getting ready, we’ll pill off the tomatoes to avoid those small pieces after blending. (If you’re short of time you can skip this step, will be just as delicious, just blend a little bit more)
  3. I like to blend the whole tomato separately to avoid loosing the water inside of it, but just cutting them is also ok.
  4. Put the tomatoes, oil, spices and two pilled garlics on the pot with the bread, then blend it till you have a beautiful texture.
  5. Serve it and spark the top of it with some chopped boiled egg and jamón ibérico or prosciutto, and enjoy.

All Reviews for Salmorejo (Spanish Chilled Tomato Soup). Salmorejo is a very typical cold tomato soup from the south of Spain. Salmorejo is garnished with Serrano ham, or even better, Iberico ham, along with some hard boiled egg and bread croutons. Spanish food is taking over from French and Italian, rousing British food-lovers into a greedy frenzy. The vinegar choice in salmorejo is what gives it its evocative tanginess.

So that is going to wrap this up with this exceptional food grandma’s spanish salmorejo recipe. Thanks so much for reading. I’m confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!