Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, grandma’s spanish salmorejo. It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

Grandma’s Spanish Salmorejo is one of the most well liked of recent trending meals on earth. It is simple, it is quick, it tastes yummy. It’s appreciated by millions daily. They’re nice and they look wonderful. Grandma’s Spanish Salmorejo is something that I’ve loved my whole life.

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.

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

The ingredients needed to make Grandma’s Spanish Salmorejo:

1. Prepare big tomatoes / 5 small ones
2. Make ready Water
3. Get Olive oil
4. Get Garlic cloves
5. Take Salt and Oregano
6. Make ready Third part of a loaf of bread, from the morning, left outside for it to be hardened
7. Get Toppings (Optional)
8. Make ready boiled egg, chopped
9. Make ready 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.

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