Vegan Salmorejo (Easy 10 min cold soup recipe)
Vegan salmorejo: Spain's favorite cold soup gets a vegan makeover with this super easy, no-cook salmorejo soup recipe. Made in 10 mins or less!
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 thespanishradish.com.
Ingredients
- 35 oz. ripe tomatoes (1kg, cut into quarters)
- 3 garlic cloves (minced)
- 10 fl oz. extra virgin olive oil (300ml)
- 7 oz. Breadcrumbs (200g)
- 1 tablespoon sherry vinegar
- Salt (to taste)
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