Salmorejo. Spanish tomato soup.

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I do not think there’s any proper translation for the word Salmorejo, mainly because is a typical Spanish dish. Therefore, I doubt you could here this word anywhere else, although it is becoming very popular lately so…who knows!?

Should have you heard about Salmorejo before, you probably know it is basically a tomato soup a bit garlicky and optionally sprinkled with some ham and egg.

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Salmorejo is always served cold and preferably fresh as a light first course or a starter and you will see it mostly during the summer. It’s such a pleasant dish to have in a hot summer day. I’m sure you can imagine that.

During the rest of the year, you will see it spreaded on toast because the Spanish Breakfast has really become a thing here in our country. Probably because is such a healthy and delicious way to start your day.

Anyway, summer or winter, breakfast or lunch, I am sure you now want to know how to do you own Salmorejo at home and I have great news! It’s very quick and easy to do and you will need just a few simple things. Let’s find out!

Ingredients

For this recipe you will just need the following ingredients (for 2 people):

  • 2 ripe tomatoes (the redder the better)
  • 1-2 slices of bread (you can use bread from the day before)
  • 1/2 clove of garlic (add the whole clove in order to scare vampires away)
  • Salt
  • Sugar (or sweetner instead)
  • Olive oil (if it is extra virgen even better)
  • 1 boiled egg (optional)
  • A few chuncks of ham (optional)

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All simple ingredients you will easily find in almost any spanish home and hopefully in every supermarket as well.

Obviously, we are also gonna need a mixer or blender and a few bowls to make it look pretty for the picture.

1. Suitable for amateurs

You don’t need to be a professional in the kitchen or with the knife to do this. You just need to start washing the tomatoes and chopping them with good knife. You can do it in big chuncks as it is all going to be smashed by the mixer in a second.

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2. Keep mixing until you like it

The second step in this simple procedure is gonna be taking our mixer and blending half of the tomatoes with it. Once you have this, start adding some pieces of bread, olive oil and more tomato until you get the consistency that you like.

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Don’t forget to add the 1/2 garlic clove and then some sugar and salt to mask the acidity of the tomate. In order to do so, you have to add both little by little and keep trying it until it matches your ideal taste. There’s no other way.

3. Always trying to look good

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If you managed to get something similar to the soup you see above this is going the right way and you will be ready to finally serve your Salmorejo.

As I always try to make my meals look as pretty as I can, I chopped some egg and some ham to sprinkle it on top of my dish and I really think it makes it look so much better. Don’t you think so?

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And that’s it! Your Salmorejo is ready in less than five minutes! And if you want you can make enough for several days, for your toast, for your lunch…whatever you want. Is such a useful thing to have in your fridge. Trust me, I know it very well!

I really hope you guys enjoyed this short-but-useful post and that you share it with your friends and family or anyone you may think that might like it.

Thanks a lot for your visits and love! 😉

 

 

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