Salmorejo (cold Spanish soup)

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Delicious cold Spanish soup from Andalusia with tomato: salmorejo, the creamy sister of the popular gazpacho

Ingredients

Necessities

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.

salmorejo

Source: Leukerecepten by leukerecepten-nl.
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