The best Spanish salmorejo recipe I've ever tried.
You'll find salmorejo, a cold Spanish soup, on menus throughout Spain.
Grab 7 simple ingredients, and you’ll be able to make a mouthwatering
batch of this refreshingly creamy cold soup.
Ingredients
8 medium plum tomatoes preferably vine-ripened
1 medium-sized stale baguette or other stale bread
1 cup good-quality extra virgin olive oil
1 clove garlic
1 splash sherry vinegar (Vinagre de Jerez)
1 pinch salt
2 hard boiled eggs
diced serrano ham or other cured ham, such as prosciutto
Instructions
Bring
a large pot of salted water to a boil, then cut a small cross on the
bottom of each tomato. Place the tomatoes in the boiling water for 30-60
seconds, then remove them immediately and place in a bowl of ice water
to cool briefly. The tomato skins should slide off easily.
Cut out the cores of the tomatoes and add the tomatoes to a blender. Blend on high speed for about 30 seconds, or until smooth.
Pull out the soft center of the baguette and tear it into small pieces. You should have 2-3 cups of bread pieces.
Add
2 cups of bread pieces to the blended tomatoes, then let the mixture
stand for 5 minutes. (For a thicker texture, add all of the bread
pieces.)
Add the vinegar, salt, and garlic and blend until the soup is very smooth.
Turn
the blender to medium speed, then remove the small lid on the top and
slowly trickle in the oil. If your blender doesn't have this small hole,
simply stop the blender and add the oil gradually.
Add 1 hard-boiled egg and blend until incorporated. Adjust the levels of salt, vinegar, garlic, and bread to taste.
Chill
the salmorejo until you're ready to serve it. Serve the soup cold in
small bowls, then garnish with diced hard-boiled egg and sliced ham.
ENJOY!
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