Recipe: Delicious Rich Spanish Salmorejo Tomato Soup

Rich Spanish Salmorejo Tomato Soup. Boil the water that will be used to peel the tomatoes in a pan. Cut a cross into the bottom of the tomato to make it easier to peel later. Salmorejo, gazpacho's richer, deeper cousin, is a cool, creamy soup typically topped with chopped hard-boiled eggs and salty prosciutto or Iberian ham; omit the pork to make it Salmorejo, gazpacho's richer, deeper, Spanish cousin is a cool, creamy tomato soup that transcends seasonality.

Add bread, garlic, salt, and vinegar and pulse until chopped. Hailing from Andalucia, this easy chilled soup is now. Try this salmorejo recipe to cool down on a hot day. You can cook Rich Spanish Salmorejo Tomato Soup using 5 ingredients and 6 steps. Here is how you cook it.

Ingredients of Rich Spanish Salmorejo Tomato Soup

1. It's 500 grams of Fresh, ripe tomatoes (as red as you can get).
2. You need 100 grams of 1, 2 day old baguette.
3. You need 100 ml of Extra virgin olive oil.
4. It's 1 clove of Fresh garlic.
5. You need 1/2 tsp of Salt.

Made with tomatoes, garlic, EVOO and bread, it's the most delicious way to cool off! Everyone knows and loves gazpacho—but it's time to give its thicker, richer cousin a try! This simple cold soup, made up of tomatoes, bread, olive oil, and garlic is. This deep-flavoured soup originates from Andalucía in southern Spain and is served cold, spiked with cumin and sherry vinegar.

Rich Spanish Salmorejo Tomato Soup step by step

1. Boil the water that will be used to peel the tomatoes in a pan. Cut a cross into the bottom of the tomato to make it easier to peel later..
2. Soak the tomatoes in the boiling water for 1 minute. Whilst in the boiling water, prepare a bowl of cold water and add in the tomatoes then peel..
3. Cut the bread into 2 cm cubes and put in a food processor. Dice the tomatoes and add them on top of the bread. Let the bread soak in the moisture from the tomatoes..
4. Roughly chop up the garlic and add to the mixture from Step 3. Garlic can cause heartburn, to prevent this cut away the part of the garlic where the core turns into the stem..
5. Add the extra virgin olive oil and blend the mixture until smooth. Season with salt..
6. You can eat these straight away or you can chill the mixture and serve them in a dish with a sprinkling of roughly chopped boiled egg or roughly chopped ham..

Put the garlic, tomato quarters and juice, peppers and cumin in the bowl of a food processor or blender. Squeeze out the water from the bread, then add to the processor. Salmorejo is a very typical cold tomato soup from the south of Spain. It's similar to gazpacho, but creamier, thicker, and more flavorful. The soup is perfect to bring to a party, as it can be made ahead of time.