Spanish cold soup Salmorejo
Description
A hearty and aromatic soup. Served cold, the soup-puree salmorejo (or salmorejo in Spanish spelling) is a cousin of the more famous gazpacho. Essentially, the ingredients are almost the same (the main ingredient being tomatoes), but the preparation method is slightly different. The similarity between salmorejo and gazpacho is no surprise—both soups were invented in, and remain most popular in, Andalusia. So if you like gazpacho, you'll likely enjoy salmorejo too. Serve with herbs and sour cream.
Instructions
- 1
Step 1
Ingredients (I forgot to take a photo of the ham, guilty as charged).
- 2
Step 2
Cut the tomatoes in half and remove the seeds along with the juice.
- 3
Step 3
We rub the seeds with the liquid through a sieve. We save the extracted pure juice and use it in further preparation, discarding the seeds.
- 4
Step 4
Cut the tomatoes into random pieces.
- 5
Step 5
Chop the almonds and lightly dry them in a dry skillet for 2-3 minutes, no more.
- 6
Step 6
Toast the bread in a toaster or oven, then tear it by hand into small pieces.
- 7
Step 7
Place the tomatoes, tomato juice, garlic, almonds, and bread into the blender container.
- 8
Step 8
Blend until smooth.
- 9
Step 9
While continuing to blend the soup at a slow speed, gradually drizzle in the olive oil.
- 10
Step 10
Strain the resulting soup through a fine sieve or colander.
- 11
Step 11
Add salt and vinegar, mix well, and refrigerate for a couple of hours.
- 12
Step 12
Finely chop the hard-boiled egg and ham (or, preferably, hamon).
- 13
Step 13
Pour the soup into bowls, and add a little egg and ham to each. :)