Traditional Spanish Salmorejo
Salmorejo is a cold tomato-based soup that has long been staple of Spanish summertime cuisine.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at laespanolaoliveoil.com.
Ingredients
- 7 oz of stale white bread, crusts removed and cut into cubes
- 1 1/2 lb of ripe and mellow tomatoes, roughly chopped
- 1 clove garlic
- 1 cup La Española Extra Virgin Olive Oil
- 3 tbsp sherry vinegar
- Salt and freshly ground black pepper
- To serve:
- La Española Extra Virgin Olive Oil, to drizzle
- 2 oz of Jamon iberico de bellota
- 1 boiled egg, chopped
- Crusty bread
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