Salmorejo is one of Spain’s most popular dishes. This tomato-based soup is served cold and is a perfect remedy against hot summer days when you’re just looking to cool down and be refreshed.
Want to learn how to make this Andalusian soup at home? It isn’t difficult! Here’s how to do it yourself, with a recipe that serves two people.
Ingredients:
- 4 medium tomatoes
- Half of a loaf of french bread
- ½ of a garlic clove
- Sherry vinegar
- ½ cup olive oil
- Salt
- A hard-boiled egg (optional)
- Slices of prosciutto or Spanish ham (optional)
Instructions:
- Bring a pot of water to a boil, and add the tomatoes. Keep them there only for about 30 to 45 seconds. Once they’re ready, take them out and put them into a bath of ice-cold water.
- Strip the skin from the tomatoes, place them into a blender, and blend until liquefied.
- Slice open the half baguette and take out the inside, white part of the bread. Add to the blender and blend along with the tomatoes.
- Now, add a splash of sherry vinegar, a pinch of salt, the olive oil, and the garlic clove to the blender and blend once again until fully liquefied.
- Allow the soup to rest for a few minutes, and refrigerate for at least a couple of hours to make it cold. You can garnish it when serving with hard-boiled egg and pieces of ham, if you’d like!
Enjoy!
