Salmorejo3 comments Sep 2nd, 2010 | By Tobias | Category: Recipes, Soups
This soup is from Cordoba, Spain and has a great similarity with Gazpacho. It is reduced to a few ingredients and contains no cucumber. Salmorejo is also much thicker than the Gazpacho because it contains more bread. A great and intense tomato taste!
Salmorejo can be also found on the Canary islands. There it is a marinade and peppers and chili is added to it.
Preparation time: 15 minutes + 2 hours of chilling
- 4 large, ripe tomatoes
- 1 red onion
- 2 cloves of garlic
- 4 pieces of dry, white bread
- 2 Table spoons of red wine vinegar
- Olive oil
- salt and pepper
Put the tomatoes into boiling water and leave them there for a couple of minutes until the skin breaks. Remove them and let them cool down a bit. Skin the tomatoes and cut them in quarters.
Add all ingredients to the mixer and transform into a smooth puree. Season with salt and pepper. Fridge for at least 2 hours, then serve in chilled bowls.