Recipe: Grandma’s Spanish Salmorejo

Grandma’s Spanish Salmorejo. Salmorejo is a wonderfully tasting thick dip based on tomatoes and bread sprinkled with egg and Salmorejo is a typical dish from Cordoba. We first experienced it when we were in Cordoba with a. Salmorejo is a purée consisting of tomato and bread, originating from Cordoba in Andalucia, south Spain.

Have you ever visited Spain and tasted delicious Salmorejo? This is a traditional recipe from the Cordoba region, in the south east of Spain. Hailing from Andalucia, this easy chilled soup is now. You can cook Grandma’s Spanish Salmorejo using 9 ingredients and 5 steps. Here is how you cook it.

Ingredients of Grandma’s Spanish Salmorejo

1. 4 of big tomatoes / 5 small ones.
2. 200/250 ml. of Water.
3. 100 ml. of Olive oil.
4. 2 of Garlic cloves.
5. to taste of Salt and Oregano.
6. of Third part of a loaf of bread, from the morning, left outside for it to be hardened.
7. of Toppings (Optional).
8. Half of boiled egg, chopped.
9. 50 g of Jamón Serrano, chopped (Prosciutto will do also).

Salmorejo is a very typical cold tomato soup from the south of Spain. Salmorejo is garnished with Serrano ham, or even better, Iberico ham, along with some hard boiled egg and bread croutons. Try this salmorejo recipe to cool down on a hot day. Made with tomatoes, garlic, EVOO and bread Gazpacho and salmorejo have a few things in common.

Grandma’s Spanish Salmorejo step by step

1. On a pot, put the bread with the water for it to get soaked, we need it to be soft..
2. While the bread is getting ready, we’ll Peeloff the tomatoes to avoid those small pieces after blending. (If you’re short of time you can skip this step, will be just as delicious, just blend a little bit more).
3. I like to blend the whole tomato separately to avoid loosing the water inside of it, but just cutting them is also ok..
4. Put the tomatoes, oil, spices and two pilled garlic cloves on the pot with the bread, then blend it till you have a beautiful texture..
5. Serve it and spark the top of it with some chopped boiled egg and jamón ibérico or prosciutto, and enjoy..

Namely, they are both tomato-based soups. Salmorejo, gazpacho's richer, deeper, Spanish cousin is a cool, creamy tomato soup that transcends seasonality. It was in Madrid in March where I first met salmorejo, gazpacho's richer, deeper cousin. Spanish food is taking over from French and Italian, rousing British food-lovers into a greedy frenzy. Last week we celebrated my grandma's birthday.

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