Ingredients with Measurements:
- 4 large ripe tomatoes
- 1 garlic clove
- 1/2 cup extra-virgin olive oil
- 2 tablespoons sherry vinegar
- 1/2 teaspoon salt
- 2 slices of bread, crusts removed
- 2 hard-boiled eggs, chopped
- Freshly ground black pepper
Special equipment needed:
- Blender or food processor
- Mixing bowl
Step-by-step instructions:
1. Cut the tomatoes into quarters and remove the seeds. Place them in a blender or food processor.
2. Add the garlic, olive oil, sherry vinegar, salt, and bread to the blender. Blend until smooth.
3. Pour the mixture into a mixing bowl and chill in the refrigerator for at least 30 minutes.
4. Once chilled, ladle the salmorejo into bowls and top with chopped hard-boiled eggs.
5. Sprinkle freshly ground black pepper over the top of each bowl.
Time:
Preparation time: 10 minutes
Chilling time: 30 minutes
Cooking time: 0 minutes
Temperature:
Chill in the refrigerator for at least 30 minutes before serving.
Serving size:
This recipe serves 4.
Nutritional information:
Calories: 320
Fat: 28g
Carbohydrates: 12g
Protein: 6g
Sodium: 360mg
Substitutions for ingredients:
- Red wine vinegar can be substituted for sherry vinegar.
- White bread can be substituted for the bread.
Variations:
- Add diced cucumber or red onion to the salmorejo for extra flavor and texture.
- Top with croutons or chopped ham instead of eggs.
Tips and tricks:
- Use ripe, juicy tomatoes for the best flavor.
- Be sure to remove the seeds from the tomatoes to prevent the salmorejo from becoming too watery.
- For a smoother texture, strain the salmorejo through a fine-mesh sieve before chilling.
Storage instructions:
Store any leftover salmorejo in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Salmorejo is best served cold and does not need to be reheated.
Presentation ideas:
Serve the salmorejo in chilled bowls with a drizzle of olive oil and a sprinkle of chopped herbs.
Garnishes:
Top with chopped hard-boiled eggs, croutons, or chopped ham.
Pairings:
Serve with a crisp white wine or a cold beer.
Suggested side dishes:
- Grilled shrimp or chicken skewers
- Spanish tortilla
- Crusty bread
Troubleshooting advice:
- If the salmorejo is too thick, add a splash of water or more olive oil to thin it out.
- If the salmorejo is too thin, add more bread or chill it in the refrigerator for a longer period of time.
Food safety advice:
Be sure to properly store any leftover salmorejo in the refrigerator and discard after 2 days.
Food history:
Salmorejo is a traditional Spanish cold soup that originated in the southern region of Andalusia.
Flavor profiles:
Salmorejo is a refreshing and tangy soup with a smooth texture and a hint of garlic.
Serving suggestions:
Serve the salmorejo as a starter or light lunch.
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Region: Spanish