How to make Salmorejo. Recipe for an amazing Tomato cream soup from Andalucia, Spain

When it's hot enough to eat fresh, there are summer recipes and there are two indisputable kings in this category: gazpacho and salmorejo.

Some people confuse gazpacho with salmorejo because both are cold soups made with raw tomatoes. However, there are fundamental differences: the gazpacho is thinner, because it has water in the preparation, the salmorejo is quite thick. Besides this, gazpacho usually has other ingredients such as cucumbers and peppers, salmorejo does not, only tomato, oil, bread and garlic.

For me, the salmorejo is better. Personal taste.

How to make original salmorejo (From Córdoba, a region in Spain)

We are going to learn how to prepare Cordovan salmorejo, or Andalusian salmorejo, which does not matter the name, the origin of this dish is precisely Cordoba, and Cordoba is in Andalusia: P. So call it what they call salmorejo there is only one, and it is wonderful.

You're going to need ham, preferably Iberian. You just chop it into pieces with your hands.

The boiled egg is important, it is the source of protein and also fits very well. Some people put it grated, sliced, shredded or in large pieces. It is everyone's decision

Salmorejo recipe

How to do the salmorejo step by step. Recipe quite easy and refreshing.

Recipe type: Soups
Type of cuisine: Spanish
Preparation time 1 hour
Total time 1 hour
Servings 4

Ingredients

500 grams of very ripe tomatoes
150 ml of olive oil
1 medium garlic clove
100 grams of bread from the day before
1 hard-boiled egg
50 grams of Iberian ham
Salt

Preparation

1 Crumble the bread.

2 Bring the tomatoes to a boil for 2 minutes. Take them out of the heat, put them in cold water and remove their skin.

3 Grind the tomatoes with a fork and crumble them together with the bread. Mix well so that the bread is moist.

4 Add a little salt to this mixture, this helps the liquid in the tomatoes to better impregnate the bread.

5 Reserve for 30 minutes.

6 After this time the bread should be quite wet. Put this mixture in a grinder, you may have to do it in pieces.

7 Put the raw garlic and olive oil next to the bread in the chopper. If you want garlic to taste less strong, take the centre, the heart out.

8 Blend well, as many times as necessary and, as I told you, you may have to do it in parts. This process takes a little time so be patient.

9 When it is well blended, let it look like a cream, pass through a strainer to remove the lumps. This process also requires a bit of patience because the mixture is quite thick and takes time to strain.

10 Once you've strained well, rectify the salt.

11 Now, believe it or not, you have to liquefy once more.

12 Finally, put your salmorejo in the fridge for 30 minutes.

13 Meanwhile, cook a hard-boiled egg and chop it into small pieces.

14 Cut the ham into small pieces.

15 Now just take the salmorejo out of the fridge, garnish it with chopped egg, chopped ham and pour olive oil over it.

16 Ready.

Some people put a good squirt of olive oil on the plate when they eat it. Welcome to those who want to do this.

This is a complete meal, with one or two servings, depending on your hunger, you should be more than satisfied. Even more so when it's a summer dish, when we usually eat a little less because our digestion is slower.

In any case I recommend to accompany this cold soup with some fresh salad, very green, with many lettuces.

You can also serve with lamb's lettuce salad, onion and lemon.

Isn't that a refreshing meal? And very nutritious!

Enjoy a delicious Andalusian salmorejo, which is wonderful when it's hot.