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Salmorejo - Cold Soup from Cordoba

Yordanka KovachevaYordanka Kovacheva
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Nadia Galinova
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Nadia Galinova
Salmorejo - Cold Soup from Cordoba
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27/12/2021
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Preparation
15 min.
Тotal
15 min.
Servings
4
"Have you recently tried a cold soup, which has impressed you - its time to try our Salmorejo"

Ingredients

  • tomatoes - 2.2 lb (1 kg)
  • white bread - 7 oz (200 g) without the crust
  • olive oil - 1/2 cup (100 ml)
  • garlic - 1 - 2 cloves
  • salt - 1 tsp. (or by taste)
  • eggs - 2 pcs. (hard boiled)
  • jamon - 4 tbsp. diced (optional)
  • parsley leaves - for decoration
measures

How to cook

Soak the bread in a little water, drain it from the water, but do not squeeze it too much and place in a deep bowl.

Peel the tomatoes and cut them into pieces and add them to the bread. Add the garlic, by removing the inside part of it.

Pour olive oil, salt and and puree until a smooth mixture is obtained. If you like it more liquid, you can dilute it with a little water. Leave it in the refrigerator to cool.

Serve it into bowls or cups as an appetizer, sprinkle it with finely chopped boiled egg and optionally you can add diced jamon or croutons. Garnish it with fresh parsley leaves.

This Spanish cold soup is from the family of Gazpacho, but also differs significantly from it.

For perfect results you should use quality tomatoes, they should be well ripened, but not overripe.

Olive oil is another important factor - use extra virgin olive oil.

Enjoy your meal!

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