Salmorejo (Andalusian Tomato Cream) Recipe
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Ingredients
- 3 large tomatoes
- at least 1/2 French Baguette
- 1/2 cup of olive oil
- 1-2 tablespoons of white wine vinegar
- 1 unboiled egg yolk
- 1 garlic clove
- salt
- 1 hard boiled egg
- cured ham (Serrano or Iberico)
How to make Salmorejo (Andalusian Tomato Cream)
Salmorejo is a cold thick tomato soup from Southern Spain. Is is really simple to prepare and a very nice starter dish for the summer months.
- peel the tomatoes
- put all the tomatoes, garlic, bread, egg yolk, olive oil and vinegar into food processor
- blend until the consistency of mayonnaise
- add salt to taste
- chop up egg and ham to garnish
- serve cold
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Baboon saysI've had it a few times in Spain, but usually much garlickier, if that's a word. Thanks for the recipe - I'll give it a whirl when the weather gets a bit hotter here!
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elena saysqué bueno el salmorejo fresco con un chorrito de aceite y pan recién hecho. en mi casa se toma con las manos, y ¡qué delicia!
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had that one in Spain once, yummy yummy yummy yummy! Thanks for the recipe.