Recipe for Spanish Salmorejo



Spanish salmorejo is the perfect cooler for hot days.

Type: Cold soup

Cuisine: Spanish Cuisine

Preparation time: 20 minutes

Cooking time: We only cook eggs for 10 minutes. Cool the soup for at least 2 hours.

Total time: 2 hours 30 minutes

Number of portions: 2

Recipe ingredients:

0.5 kilograms of tomatoes
100 grams of baguette
100 ml. olive oil
2 cloves of garlic
salt pepper
2 eggs
Spanish “jamon serrano”


Cut the tomatoes, the baguette and peel the garlic. Add the tomatoes, garlic and spices to a blender and grind them. Then we add our baguette and start again. Finally, add the olive oil and stir with a spoon for a while. Now we should put our soup in the fridge for at least 2 hours. Meanwhile, cook the eggs. Cut the jamon into smaller pieces and dice the cucumbers. Serve with a previously cooked and cut egg into quarters and jamon. Diced cucumbers are served in a bowl so that everyone can add them to the soup. Bon Appetit.

Keywords: Recipe for Spanish Salmorejo, Mediterranean cuisine, oup with cream served cold, Spanish cuisine, Spanish recipes

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