Steps to Make Grandma’s Spanish Salmorejo in 21 Minutes for Mom

Hey everyone, it’s John, welcome to my recipe site. Today, we’re going to make a special dish, grandma’s spanish salmorejo. One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

Grandma’s Spanish Salmorejo is one of the most popular of recent trending meals in the world. It’s appreciated by millions every day. It is easy, it is quick, it tastes delicious. They are nice and they look fantastic. Grandma’s Spanish Salmorejo is something which I’ve loved my whole life.

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

To get started with this recipe, we have to first prepare a few ingredients. 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. Prepare 4 big tomatoes / 5 small ones
2. Prepare 200/250 ml. Water
3. Take 100 ml. Olive oil
4. Take 2 Garlics
5. Make ready 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. Make ready Half boiled egg, chopped
9. Take 50 g Jamón Serrano, chopped (Prosciutto will do also)

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. Originally from Andalusia, this chilled Spanish soup is enjoyed all over Spain. All Reviews for Salmorejo (Spanish Chilled Tomato Soup).

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.

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. Puerto Rican Salmorejo de Jueyes is a treat for anyone who loves crab! Salmorejo (stewed crab) has a very special place in my heart. This comforting recipe always reminds me of my late suegro.

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