Soups

Salmorejo


Salmorech ingredients

For soup

  1. Fresh tomatoes 1 kilogram
  2. White bread 200 grams
  3. Garlic 1 clove
  4. Wine vinegar 50 milliliters
  5. Olive oil 200 milliliters
  6. Salt to taste

For filing

  1. 2 eggs
  2. Jerked ham 4 slices
  • Main ingredients: Ham, Tomato, Bread
  • Serving 2 servings
  • World CuisineSpanish Cuisine

Inventory:

Blender, refrigerator, kitchen knife, cutting board, pan, deep plate, colander, slotted spoon.

Salmorech preparation:

Step 1: Prepare the tomatoes.


Rinse the tomatoes and peel them. If it turns out badly, make a cross-shaped incision on each tomato, on the opposite side of the tail. Dip the vegetables in a pot of boiling water on 30 secondsand then immediately transfer them to a deep plate with ice and cold water. You will see that the peel on the incisions is swollen and easily moves away from the pulp, so you just have to pull the ends.
Divide the peeled tomatoes into quarters to make them easier to fit into the blender bowl. If the tomatoes are large, divide each into six or eight parts, not four.

Step 2: Prepare the white bread.


Cut white bread into slices and cut from the resulting pieces of the crust. Cut the remaining pulp into cubes.

Step 3: Prepare the garlic.


Crush a clove of garlic with the flat side of a knife, and then peel it off.

Step 4: Cooking Salmorejo.


Put the peeled and chopped tomatoes in a blender bowl and chop them until smooth. Then add the same slices of bread, a clove of garlic, pour wine vinegar and olive oil, and also add salt to taste. Mix again until a homogeneous air mass.
Cover the salmorexo with a lid or cover with foil and refrigerate at least 2 hours. During this time, the soup will cool and become ready to serve.

Step 5: Prepare the eggs.


While the salmorecho is cooling, prepare the ingredients for serving. First boil the chicken eggs for 12-15 minutes after boiling. Cool them under running water and peel off the shell.
Cut the peeled boiled eggs into very small cubes. Just in case, I draw your attention to the fact that when added to the soup, the eggs should in no case be warm or hot.

Step 6: Prepare the ham.


Dried ham, cut into small cubes, like eggs, or thin strips.

Step 7: Serve the Salmorecho.


After cooling, your salmorecho will be ready to serve. Therefore, pour it into portioned plates, decorate each with cubes of boiled eggs and ham, and then serve on the dining table. Be sure to try this cold tomato puree soup, it just can not help but like!
Enjoy your meal!

Recipe Tips:

- In fact, this dish is best served with jamon. That is, the same dried ham, but cooked according to a Spanish recipe.

- The most delicious salmorecho is obtained if you cook it from homemade bread, and besides, the recipe for its preparation is just on our website, just follow this link.

- In some recipes, I recommend white bread soak in water for a while, so salmorecho is not so thick.