Cold Salmorejo Soup
3 servings
30 minutes
Salmorejo is a gem of Andalusian cuisine, originating from the Spanish city of Córdoba. This cold soup is thick, velvety, and rich in the flavor of ripe tomatoes, garlic, and olive oil, with a slight creaminess from the addition of white bread. Served chilled, it makes for an ideal refreshing dish on hot summer days. Traditionally, salmorejo is complemented with hard-boiled eggs and crispy bacon, adding rich texture and nutrition to the dish. Not only does it delight with its taste but also surprises with its simplicity in preparation, highlighting the Mediterranean culinary philosophy of minimal ingredients for maximum flavor. Enjoy this aromatic masterpiece while immersing yourself in the sunny atmosphere of Spain!
1
Prepare the products and wash the tomatoes.
- Tomatoes: 1 kg
2
Peel the tomatoes by scalding them with boiling water.
- Tomatoes: 1 kg
3
Put peeled tomatoes, garlic, olive oil, and white bread pulp into the food processor bowl.
- Tomatoes: 1 kg
- Garlic: 10 g
- White bread: 200 g
- Olive oil: 50 ml
4
Blend on speed from 3 to 8, then refrigerate.
5
Boil chicken eggs hard.
- Chicken egg: 2 pieces
6
Dice the bacon and chicken eggs.
- Bacon: 100 g
- Chicken egg: 2 pieces
7
Put the mass in a prepared bowl, add diced bacon and a chicken egg.
- Bacon: 100 g
- Chicken egg: 2 pieces
8
Garnish with greenery.