Grandma’s Spanish Salmorejo
Grandma’s Spanish Salmorejo

Hey everyone, hope you are having an amazing day today. Today, we’re going to make a distinctive dish, grandma’s spanish salmorejo. One of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Grandma’s Spanish Salmorejo is one of the most well liked of recent trending foods on earth. It’s enjoyed by millions daily. It is easy, it is quick, it tastes delicious. Grandma’s Spanish Salmorejo is something which I’ve loved my whole life. They’re fine and they look wonderful.

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. Hailing from Andalucia, this easy chilled soup is now.

To begin with this particular recipe, we have to first prepare a few components. You can cook grandma’s spanish salmorejo using 9 ingredients and 5 steps. Here is how you cook it.

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

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. Normally, the tomatoes are skinned and then puréed with the other ingredients. Salmorejo is a very typical cold tomato soup from the south of Spain.

Steps 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.

Salmorejo is garnished with Serrano ham, or even better, Iberico ham, along with some hard boiled egg and bread croutons. Puerto Rican Salmorejo de Jueyes is a treat for anyone who loves crab! Salmorejo (stewed crab) has a very special place in my heart. This comforting recipe always reminds me of my late suegro. Originally from Andalusia, this chilled Spanish soup is enjoyed all over Spain.

So that’s going to wrap this up for this exceptional food grandma’s spanish salmorejo recipe. Thanks so much for your time. I am confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!