Salmorejo: Spanish Cold Soup Recipe

Ingredients:

• 1 kg tomatoes
• 200 grams bread
• 100 ml olive oil
• 2 garlic cloves
• 30 ml sherry vinegar
• 1 teaspoon salt
• 1 hard boiled egg (optional)
• 1 can of tuna (optional)
• 1 green pepper, diced (optional)

Instructions:

1. Cut the tomatoes into large wedges and blend in a food processor until pureed.
2. Cut the bread into small cubes and add to the tomato puree. Allow the bread to soak for 10-15 minutes.
3. Add the olive oil, garlic, sherry vinegar, and salt to the tomato puree and bread mixture. Blend until smooth.
4. Refrigerate the soup until it is cold, about 1-2 hours.
5. Optional: Top the soup with diced hard boiled egg, canned tuna, and/or diced green pepper for added flavor and texture.

Verdict:

Salmorejo is a refreshing and delicious cold soup that is perfect for summertime. It has a rich tomato flavor that is complemented by the garlic, olive oil, and sherry vinegar. The addition of bread gives it a slightly thick and creamy texture. This soup can be served as a starter or as a light meal on its own. The optional toppings of hard boiled egg, canned tuna, and/or diced green pepper add a nice variety of flavors and textures to the dish.

Serving Suggestions:

Salmorejo can be served in individual bowls alongside a crusty bread. It can also be served in shot glasses as an appetizer at a party or gathering. You can also top it with a drizzle of olive oil and some fresh herbs such as basil or parsley for added flavor and presentation.