Hello everybody, hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, grandma’s spanish salmorejo. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Grandma’s Spanish Salmorejo is one of the most popular of current trending foods on earth. It’s easy, it’s quick, it tastes delicious. It is appreciated by millions every day. Grandma’s Spanish Salmorejo is something which I have loved my entire life. They’re fine and they look wonderful.
Salmorejo is a wonderfully tasting thick dip based on tomatoes and bread sprinkled with egg and Salmorejo is a typical dish from Cordoba. We first experienced it when we were in Cordoba with a. 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 particular recipe, we have to first prepare a few ingredients. You can cook 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:
- Make ready 4 big tomatoes / 5 small ones
- Get 200/250 ml. Water
- Take 100 ml. Olive oil
- Take 2 Garlic cloves
- Take to taste Salt and Oregano
- Take Third part of a loaf of bread, from the morning, left outside for it to be hardened
- Get Toppings (Optional)
- Get Half boiled egg, chopped
- Prepare 50 g Jamón Serrano, chopped (Prosciutto will do also)
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. Try this salmorejo recipe to cool down on a hot day. Made with tomatoes, garlic, EVOO and bread Gazpacho and salmorejo have a few things in common.
Instructions to make Grandma’s Spanish Salmorejo:
- On a pot, put the bread with the water for it to get soaked, we need it to be soft.
- 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)
- I like to blend the whole tomato separately to avoid loosing the water inside of it, but just cutting them is also ok.
- 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.
- Serve it and spark the top of it with some chopped boiled egg and jamón ibérico or prosciutto, and enjoy.
Try this salmorejo recipe to cool down on a hot day. Made with tomatoes, garlic, EVOO and bread Gazpacho and salmorejo have a few things in common. 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.
So that is going to wrap this up with this special food grandma’s spanish salmorejo recipe. Thank you very much for your time. I’m sure that 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 family, friends and colleague. Thanks again for reading. Go on get cooking!
