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Spanish Session salmorejo 10/02/14

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Angel Bernal Villalobos

This recipe describes how to make salmorejo, a cold tomato and bread soup from Spain. It involves blending cleaned tomatoes, bread, olive oil, vinegar, garlic and salt together until thick. The blended mixture is left to chill in the fridge before serving. Optionally, chopped boiled eggs and Iberian ham can be added for flavor and presentation.

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Spanish Session salmorejo 10/02/14
1 kg of tomatoes 200 grs. bread 100 grs. olive oil 40 grs. vinegar 2 cloves garlic 10 grs. salt
First, we clean the tomatoes, peel them and remove the pips. Blend them with the mixer in a bowl.
Now we add the bread, the olive oil, garlic, salt and vinegar; blend it all again with the mixer, until you have a thick liquid.
The result is a cream of tomatoes. Leave the salmorejo for a time in the fridge before serving.
We could add to the cream chopped boiled eggs and chopped Iberian ham: It gives a good flavor to the salmorejo and a nice presentation.
Gema Ramos S叩nchez Elena Del Valle Morales Grundtvig Project

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Spanish Session salmorejo 10/02/14

  • 2. 1 kg of tomatoes 200 grs. bread 100 grs. olive oil 40 grs. vinegar 2 cloves garlic 10 grs. salt
  • 3. First, we clean the tomatoes, peel them and remove the pips. Blend them with the mixer in a bowl.
  • 4. Now we add the bread, the olive oil, garlic, salt and vinegar; blend it all again with the mixer, until you have a thick liquid.
  • 5. The result is a cream of tomatoes. Leave the salmorejo for a time in the fridge before serving.
  • 6. We could add to the cream chopped boiled eggs and chopped Iberian ham: It gives a good flavor to the salmorejo and a nice presentation.
  • 7. Gema Ramos S叩nchez Elena Del Valle Morales Grundtvig Project