How to Prepare Favorite Grandma’s Spanish Salmorejo

Hello everybody, it’s John, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, grandma’s spanish salmorejo. One of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

Salmorejo is a purée consisting of tomato and bread, originating from Cordoba in Andalucia, south Spain. It is made from tomatoes, bread, oil and garlic. Normally, the tomatoes are skinned and then puréed with the other ingredients. Originally from Andalusia, this chilled Spanish soup is enjoyed all over Spain.

Grandma’s Spanish Salmorejo is one of the most well liked of current trending meals on earth. It’s enjoyed by millions every day. It is easy, it is fast, it tastes yummy. Grandma’s Spanish Salmorejo is something that I have loved my whole life. They’re fine and they look fantastic.

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

The ingredients needed to make Grandma’s Spanish Salmorejo:

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

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. 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.

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 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.

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. Latin American restaurant in Plattsburgh, New York. Salmorejo is a very typical cold tomato soup from the south of Spain.

So that is going to wrap it up with this exceptional food grandma’s spanish salmorejo recipe. Thanks so much for your time. I’m confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!