Hello everybody, it is Brad, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, grandma’s spanish salmorejo. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.
Grandma’s Spanish Salmorejo is one of the most well liked of recent trending foods on earth. It’s simple, it’s fast, it tastes delicious. It is enjoyed by millions every day. They are fine and they look fantastic. Grandma’s Spanish Salmorejo is something that I have loved my whole life.
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. Salmorejo is a purée consisting of tomato and bread, originating from Cordoba in Andalucia, south Spain.
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 it.
The ingredients needed to make Grandma’s Spanish Salmorejo:
- Get 4 big tomatoes / 5 small ones
- Take 200/250 ml. Water
- Prepare 100 ml. Olive oil
- Make ready 2 Garlics
- Take to taste Salt and Oregano
- Prepare Third part of a loaf of bread, from the morning, left outside for it to be hardened
- Prepare Toppings (Optional)
- Make ready Half boiled egg, chopped
- Get 50 g Jamón Serrano, chopped (Prosciutto will do also)
Salmorejo (stewed crab) has a very special place in my heart. This comforting recipe always reminds me of my late suegro. Originally from Andalusia, this chilled Spanish soup is enjoyed all over Spain. All Reviews for Salmorejo (Spanish Chilled Tomato Soup).
Instructions to make Grandma’s Spanish Salmorejo:
- On a pot, put the bread with the water for it to get soaked, we need it to be soft.
- 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)
- I like to blend the whole tomato separately to avoid loosing the water inside of it, but just cutting them is also ok.
- Put the tomatoes, oil, spices and two pilled garlics on the pot with the bread, then blend it till you have a beautiful texture.
- Serve it and spark the top of it with some chopped boiled egg and jamón ibérico or prosciutto, and enjoy.
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. 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’s going to wrap it up with this exceptional food grandma’s spanish salmorejo recipe. Thanks so much for reading. I am sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
