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
cucumber
Spanish “jamon serrano”
Preparation:
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
