Salmorejo is the perfect summer soup - Kitchen Wrangler | Melissa Guerra
Salmorejo is an Andalusian chilled tomato soup enriched with bread crumbs and olive oil. Move over gazpacho for a different chilled soup!
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 www.kitchenwrangler.com.
Ingredients
- 2 lbs. red ripe tomatoes, chopped (1kg)
- 1-2 cloves garlic, peeled
- 2-3 cups of cubed day-old bread (204g)
- ¾ cups best quality Spanish olive oil (180ml)
- Salt to taste
- Extra Spanish olive oil for garnish
- 1 hardboiled egg, chopped
- 2 oz jamon serrano, thickly cut, then diced (50g)
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