Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, grandma’s spanish salmorejo. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

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. Hailing from Andalucia, this easy chilled soup is now.

Grandma’s Spanish Salmorejo is one of the most popular of current trending foods on earth. It’s easy, it’s quick, it tastes delicious. It’s enjoyed by millions every day. They are nice and they look wonderful. Grandma’s Spanish Salmorejo is something which I’ve loved my whole life.

To get started with this recipe, we have to prepare a few components. You can have grandma’s spanish salmorejo using 9 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Grandma’s Spanish Salmorejo:

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

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. Namely, they are both tomato-based soups. Originally from Andalusia, this chilled Spanish soup is enjoyed all over Spain.

Steps to make Grandma’s Spanish Salmorejo:

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 pill off 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 garlics 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.

All Reviews for Salmorejo (Spanish Chilled Tomato Soup). 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. Spanish food is taking over from French and Italian, rousing British food-lovers into a greedy frenzy. The vinegar choice in salmorejo is what gives it its evocative tanginess.

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