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You all know gazpacho. I already posted a recipe for this one (click HERE to read it). But do you know the salmorejo? That other wonderful cold Andalusian soup? It is almost the same thing, but simpler and faster to prepare. It also has fewer ingredients but is no less tasty. This soup, served cold, is thicker and titillates the taste buds with a little wine vinegar. This soup is traditionally eaten with hard-boiled egg chips and some pieces of ham serrano! With the warm weather coming back, this recipe is sure to be adopted!
Recipe of the “salmorejo” for 4 persons:
-6 ripe tomatoes
-2 small cloves of garlic (or one to start with…)
-2 tablespoons of white vinegar
-180ml olive oil (you can use less for your figure, but this soup is rich in olive oil!)
-2 or 3 slices of bread without cost
-sel
-2 hard-boiled eggs
-2 slices of Serrano ham
Start by cooking the hard-boiled eggs (10 minutes in boiling water).
Choose beautiful tomatoes for the recipe!
Wash the tomatoes and remove the base.
Put the tomatoes (with their skins, yes yes!) in a blender. Add the vinegar.
Olive oil.
Mix and add the bread soaked in a little water and wrung out.
Blend again until you have a thick soup. Salt. Taste and adjust the seasoning. You can also add garlic or vinegar, but it is also and especially the consistency that counts. This soup is really thick.
Cut the ham into small pieces.
As well as the hard-boiled egg.
Pour soup into bowls and sprinkle with hard-boiled egg and ham.
Serve with a drizzle of olive oil.
