Andalusian Salmorejo. Don't forget to taste the soup for seasoning after chilling, just before serving. Chilling blunts flavor, so though the soup may have initially tasted fine, after chilling it likely will need additional salt and pepper. This post may contain affiliate links for suggested items you can purchase.
It is made from tomatoes, bread, oil and garlic.
Normally, the tomatoes are skinned and then puréed with the other ingredients.
The purée is served cold and may be garnished with diced Spanish serrano ham and diced hard-boiled eggs.
You can have Andalusian Salmorejo using 7 ingredients and 7 steps. Here is how you cook it.
Ingredients of Andalusian Salmorejo
- It's 1 kg of tomatoes.
- It's 200 grams of stale bread.
- You need 250 ml of olive oil, extra virgin.
- You need 1 clove of garlic.
- It's 1 of salt.
- You need 1 of vinegar.
- It's 1 of egg.
The bread used for salmorejo is called pan de telera. Salmorejo is a refreshing Andalusian soup that is traditionally served cold. It is especially popular during the warm, summer days. The soup consists of puréed tomatoes, bread, garlic, oil, and vinegar.
Andalusian Salmorejo instructions
- Boil the egg until it's hard then cut it into pieces.
- Cut the bread into small pieces.
- Boil the tomatoes in order to peel them easily.
- Put the bread and the tomatoes in the chopper bowl..
- Add oil, vinaigre, garlic and salt.
- Mix until it results an homogeneous cream. (Add water if it's too thick).
- Put the cutted egg on it and serve. ( you can also add picadito ham or chorizo).
Thick and creamy, salmorejo is often garnished with ingredients such as hard-boiled eggs or Spanish ham. Like the region itself, Andalusian cuisine is a melting pot of different cultures and civilizations with diverse influences but a prominent traditional Spanish spirit. Famous for fresh seafood, exceptional meat, exotic spices, seasonal ingredients, and virgin olive oil (or liquid gold as locals call it), the wondrous Andalusian gastronomy is an experience not to be missed when visiting southern. This Andalusian Gazpacho is more like a drink than a soup, served chilled in glasses over ice when the hot summer strikes.. Salmorejo, which is also usually garnished with Serrano ham, egg or croutons.