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Salmorejo andaluz Recipe

Cold tomato soup from south Spain perfect for summer hot days

  • Preparation
    10mins
  • Cooking time
    15mins
  • Rest time
    45mins
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Ingredients
Pour people
  • Plum tomato(es) : 1000 g
  • Slice(s) of white bread : 4 whole
  • Garlic clove(s) : 1 whole
  • Olive oil : 100 ml
  • Fine salt : 3 pinch(es)
  • Whole egg(s) : 3 whole
Method
  • 1. PART ONE OF THE RECIPE

    Put the eggs in a saucepan and cover them with cold water , bring the pan to the boil, once boiling low the heat to a nice simmer and cook for further 10min.

    Transfer the eggs to a bowl an rinse under cold water until they cool down. Peel the eggs and using a micro-plane finely grate them.

    keep aside

  • 2. PART TWO OF THE RECIPE

    peel and roughly chop the garlic glove.

    Wash your tomatoes and place them on a food processor or hand blender glass together with the olive oil , garlic, bread and salt.Blend until a smooth consistency is achieve.

    Keep this soup in the fridge until needed.

  • 3. TO SERVE

    Fill individual portion bowls with the soup and top with the grated eggs and a drizzle of extra virgin olive oil

Chef's tip

«Add a bit more off bread to this soup to get a thicker consistency , perfect to spread in a nice warm baguette toast.»

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