Delicious cold Spanish soup from Andalusia with tomato: salmorejo, the creamy sister of the popular gazpacho
Preparation
Sprinkle the bread with a little water and let it soften slightly. Boil the eggs hard for about 8 minutes.
Cut the tomatoes into wedges and put them in the blender. Add the garlic, red wine vinegar, bread, paprika, olive oil and a pinch of salt and pepper and mix well. Place the soup in the fridge for at least an hour.
Serve the Salmorejo in a glass or bowl with pieces of hard-boiled egg, Serrano ham and a few drops of olive oil.
Tip: Add a pinch of chili to make it a bit spicier. For a vegetarian version, replace the ham with some croutons.
What is the difference between gazpacho and salmorejo? Gazpacho is made from tomatoes and other raw vegetables such as cucumber, onion and/or bell pepper. Salmorejo is a typical dish from the Spanish region of Andalusia and consists largely of tomato and bread. This makes this soup firmer and creamier than gazpacho. Both soups are served cold.
Source: Leukerecepten by leukerecepten-nl.
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