Salmorejo Recipe



Get 8 medium sized tomatoes and boil them for about 2 minutes.
Let them cool then peel off the skin, cut off the top and remove the seeds

Put them in a blender with 2 to 3 cloves of garlic and blend until smooth
Remove the insides of a baguette (I used 2 baguettes which came out to about 2.5 cups worth of the insides)

Add the bread to the blender and let it soak for about 5 to 10 minutes.

Then blend it up again and add:
-1 tablespoon of sherry wine (you can also use sherry vinegar or any type of wine vinegar)
-1/4 cup of extra virgin olive oil
-salt and pepper to taste.

Then blend until smooth and refrigerate for at least 2 hours (this soup is served cold like gazpacho)

When serving, top with:
-chopped hard boiled egg
-Iberico ham or Prosciutto
-a drizzle of olive oil

Serve with warm toast on the side.
Follow along for more recipes and enjoy

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