Easiest Way to Prepare Appetizing Salmorejo with roasted wheatbread

Salmorejo with roasted wheatbread. It is served as a starter or first meal and must obvoiusly be chilled before eating. It's accompanied with las guarniciones: little chunks of jamon serrano, crumbled hard boiled egg or tuna flakes better if it's of the bonito kind. Cut the bread into small pieces and add them to the beaten tomato.

Puerto Rican Salmorejo de Jueyes is a treat for anyone who loves crab! Traditionally an all-day family affair, buying lump crab meat means you can have this Don't confuse this Caribbean version of salmorejo with the Spanish version, which is a tomato and bread soup. Salmorejo is a cold soup with a tomato base- much like the ever popular gazpacho. You can have Salmorejo with roasted wheatbread using 14 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Salmorejo with roasted wheatbread

1. Prepare 3 of big sized ripe fresh tomatoes.
2. It's 10 grms of clarified butter.
3. You need 3 tsp of chopped spring onions.
4. It's 1/2 cup of capsicum pieces.
5. You need 1/2 cup of onion pieces.
6. Prepare 1 tsp of all herbs mix.
7. Prepare 2 tsp of Black olives.
8. You need 3 of wheat bread slices.
9. Prepare 1 cup of pieces of white bread for topping.
10. It's 2 tsp of fresh cream.
11. You need 1/2 cup of chopped mushrooms.
12. It's 1tsp of salt.
13. Prepare 2 pinch of pepper.
14. Prepare 1 tsp of finely minced garlic.

What makes salmorejo different than gazpacho (Spain's other cold soup) is the addition of quite a bit of stale bread, hard-boiled egg, and diced serrano ham served on top. Salmorejo is a classic soup made primarily with tomatoes and bread. It's best with a splash of sherry vinegar, but Andalusian tomatoes pack a good hit of acidity, so they often omit it in Spain. It's also frequently made with pan de telera, a type of hard roll, which.

Salmorejo with roasted wheatbread step by step

1. Heat a container pour water add salt take each tomatoes leave into water keep boil until it should be soft..then boiled water keep a side take out tomato.
2. Peel skin easily comes out then Cooked tomato put into blender do fine bending.
3. Heat a pan add butter once it's melted then add garlic fri 1min then add spring onions,onions keep statute once it turns transperant then add mushroom,capsicum cook 1more min then pour already blended tomato puri.
4. Keep cook on medium flame add seasoning salt,pepper,herbs mix mix well add fresh cream on it.
5. Keep boil once the texture should be thick cream and getting nice aroma means it's ready to taste turn of flame.
6. Heat a fry pan add butter place wheat bread slice add butter fri both sides for stiffer.
7. Take a serving bowl serve cold soup salmorejo,sprinkle spring onion, pepper,parsley, alives.
8. Then add white bread pieces on topping of salmorejo serve with wheat bread.
9. Ready to serve ham less egg less salmorejo very yummy innovative recipe.

Salmorejo is a purée consisting of tomato and bread, originating from Cordoba in Andalucia, south Spain. It is made from tomatoes, bread, oil and garlic. Salmorejo Cordobés is a cold tomato soup from the Andalusian region of Spain. It's a smoother, more luscious version of its Andalusian cousin, gazpacho, and is served with toppings like hard-boiled egg, jamón, and olive oily tuna, giving it an extra touch of texture. Salmorejo is a refreshing Andalusian soup that is traditionally served cold.