Ingredients with Measurements:
- 1 kg ripe tomatoes
- 1 garlic clove
- 100 g stale bread
- 100 ml extra-virgin olive oil
- 50 ml sherry vinegar
- 1 tsp salt
- 100 g Manchego cheese, grated
Special equipment needed:
- Blender or food processor
Step-by-step instructions:
1. Cut the tomatoes into quarters and remove the stems.
2. Peel and chop the garlic clove.
3. Soak the stale bread in water for a few minutes, then squeeze out the excess water.
4. In a blender or food processor, combine the tomatoes, garlic, bread, olive oil, sherry vinegar, and salt. Blend until smooth.
5. Chill the soup in the refrigerator for at least 1 hour.
6. To serve, ladle the soup into bowls and sprinkle with grated Manchego cheese.
- Time:
Preparation time: 15 minutes
- Cooking time: 0 minutes
- Chill time: 1 hour
Temperature:
- Serve chilled
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 380
- Fat: 32g
- Carbohydrates: 16g
- Protein: 10g
Substitutions for ingredients:
- If Manchego cheese is not available, you can substitute it with Parmesan cheese or any other hard, salty cheese.
Variations:
- Add a chopped hard-boiled egg and some diced Serrano ham to the soup for a more filling meal.
- Use different types of bread, such as sourdough or ciabatta, for a different flavor.
- Add some chopped cucumber or red bell pepper for a refreshing twist.
Tips and tricks:
- Use ripe, juicy tomatoes for the best flavor.
- If the soup is too thick, add some water or more olive oil to thin it out.
- Adjust the amount of garlic and vinegar to your taste.
Storage instructions:
- Store the soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Serve the soup chilled, do not reheat.
Presentation ideas:
- Serve the soup in chilled bowls or glasses.
- Garnish with a drizzle of olive oil and some chopped fresh herbs, such as basil or parsley.
Garnishes:
- Grated Manchego cheese
- Drizzle of olive oil
- Chopped fresh herbs
Pairings:
- Serve with a crusty bread or crackers.
Suggested side dishes:
- Grilled vegetables
- Spanish tortilla
- Mixed green salad
Troubleshooting advice:
- If the soup is too thick, add more liquid.
- If the soup is too thin, add more bread or reduce the amount of liquid.
Food safety advice:
- Make sure to use ripe, fresh tomatoes.
- Store the soup in the refrigerator and consume within 3 days.
Food history:
- Salmorejo is a traditional Spanish cold soup from the region of Andalusia.
Flavor profiles:
- The soup is tangy and refreshing, with a hint of garlic and a creamy texture from the bread and olive oil.
Serving suggestions:
- Serve as a starter or light meal.
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Region: Spanish