Hey everyone, it’s Louise, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, grandma’s spanish salmorejo. It is one of my favorites. For mine, I will make it a bit unique. This will be really delicious.

Originally from Andalusia, this chilled Spanish soup is enjoyed all over Spain. Reviews for: Photos of Salmorejo (Spanish Chilled Tomato Soup). 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.

Grandma’s Spanish Salmorejo is one of the most favored of recent trending meals on earth. It is simple, it’s fast, it tastes yummy. It’s enjoyed by millions every day. They’re nice and they look wonderful. Grandma’s Spanish Salmorejo is something that I have loved my whole life.

To get started with this recipe, we must prepare a few components. You can have grandma’s spanish salmorejo using 9 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Grandma’s Spanish Salmorejo:

1. Make ready 4 big tomatoes / 5 small ones
2. Prepare 200/250 ml. Water
3. Prepare 100 ml. Olive oil
4. Prepare 2 Garlic cloves
5. Get to taste Salt and Oregano
6. Make ready Third part of a loaf of bread, from the morning, left outside for it to be hardened
7. Take Toppings (Optional)
8. Take Half boiled egg, chopped
9. Get 50 g Jamón Serrano, chopped (Prosciutto will do also)

Namely, they are both tomato-based soups. Salmorejo, gazpacho's richer, deeper, Spanish cousin is a cool, creamy tomato soup that transcends seasonality. It was in Madrid in March where I first met salmorejo , gazpacho's richer, deeper cousin. Salmorejo is a very typical cold tomato soup from the south of Spain.

Instructions to make Grandma’s Spanish Salmorejo:

1. On a pot, put the bread with the water for it to get soaked, we need it to be soft.
2. While the bread is getting ready, we’ll Peeloff the tomatoes to avoid those small pieces after blending. (If you’re short of time you can skip this step, will be just as delicious, just blend a little bit more)
3. I like to blend the whole tomato separately to avoid loosing the water inside of it, but just cutting them is also ok.
4. Put the tomatoes, oil, spices and two pilled garlic cloves on the pot with the bread, then blend it till you have a beautiful texture.
5. Serve it and spark the top of it with some chopped boiled egg and jamón ibérico or prosciutto, and enjoy.

It was in Madrid in March where I first met salmorejo , gazpacho's richer, deeper cousin. Salmorejo is a very typical cold tomato soup from the south of Spain. Salmorejo is garnished with Serrano ham, or even better, Iberico ham, along with some hard boiled egg and bread croutons. Salmojero de jueyes y Empanadillas las Preñaitas de todas. Salmorejo is a wonderfully tasting thick dip based on tomatoes and bread sprinkled with egg and Salmorejo is a typical dish from Cordoba.

So that’s going to wrap it up for this exceptional food grandma’s spanish salmorejo recipe. Thanks so much for reading. I’m sure you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!