Salmorejo
- 26.04.2018
- 892
Salmorejo is a thicker version of gazpacho - cold tomato soup - and is traditionally served in small terracotta bowls and garnished with chopped jamon* and boiled egg.
Recipe «Salmorejo» presented in category Recipes / Appetiziers, to prepare this dish you will need no more minutes. To make this dish at home by prescription from the author Gomer would need: 200g sliced white bread, crusts removed, 1kg fresh tomatoes, peeled, seeded, chopped, 4 garlic cloves, chopped, 40ml white wine vinegar, 160ml Spanish olive oil , Extra virgin olive oil, to drizzle, Shredded jamon and peeled, chopped hard-boiled egg, to serve .
Ingredients:
- 200g sliced white bread, crusts removed
- 1kg fresh tomatoes, peeled, seeded, chopped
- 4 garlic cloves, chopped
- 40ml white wine vinegar
- 160ml Spanish olive oil
- Extra virgin olive oil, to drizzle
- Shredded jamon and peeled, chopped hard-boiled egg, to serve
Instructions
- Place the bread in a bowl and add enough cold water to cover. Set aside for 5 minutes to soak. Use your hands to squeeze excess water from the bread, then place in a food processor with the tomatoes, garlic, vinegar and 1 teaspoon salt.
- Process to combine. With the motor running, gradually add the olive oil in a thin, steady stream until combined.
- When ready to serve the salmorejo, spoon into small bowls, drizzle with extra virgin olive oil and top with the jamon and egg.
- Serve as a first course or as a sauce with roasted or steamed vegetables or grilled fish.