Cold Salmorejo summer soup with tomatoes, olive oil and eggs

Cold Salmorejo summer soup with tomatoes

The very popular cold soup Salmorejo in Spain is perfect for those hot summer days. The soup is made from tomatoes, bread and of course garlic with olive oil.

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5 stars from 6 votes

Ingredients

  • 2 eggs
  • 8 tomatoes, medium and juicy
  • 1 baguette
  • salt, to taste
  • wine vinegar, to taste
  • 1 garlic
  • 240 ml olive oil
  • jamon ham, to taste

Instructions

  1. Hard boil eggs in an egg cooker and allow to cool.
  2. Carve the tomatoes in a cross and place in boiling water for 30 seconds, then place in ice water.
  3. Skin the tomatoes and place the flesh in a blender.
  4. Soften it Separate part of the baguette from the crumb.
  5. Crush the tomatoes in a blender 30 to 40.
  6. Add the soft part of the bread and let it rest for 5 minutes.
  7. Salt the tomato mass, add vinegar, garlic and an egg.
  8. Again stir until smooth.
  9. Add a little oil and puree until smooth.
  10. Leave the tomato soup in the fridge for 30 minutes.
  11. Serve the salmorejo soup with finely chopped eggs and jamon.

Utensils

  • egg cooker
  • knife
  • blender
  • pot
  • bowl

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