How to prepare Salmorejo (Tomato cold soup ): Spanish Cooking Classes in Madrid

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Added 4 years ago by tomm

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It is a cold creamy soup that originated in Cordoba, Andalusia. Salmorejo soup is a refreshing Spanish dish that is often served on warm summer days. Traditional salmorejo, however, is red-orange in color and is made up of tomatoes, bread, oil, garlic and vinegar. The tomatoes are skinned and then beaten with the other ingredients until obtaining a thick puree. Traditionally a morter was used to create the creamy consistency but nowadays electric beaters are used.
The origin of salmorejo, as we know it today, goes back to the late 19th, early 20th centuries when tomatoes, the last ingredient, were incorporated into the typical Spanish dish. However, the long process that led to that moment can be dated back to the beginning of culinary preparation, during the Neolithic and Paleolithic periods, when humans used rocks to grind and mash food.

Ingredients

1 kg day old bread
1 kg ripe tomatoes
300 gr serrano ham
2 hard-boiled eggs
virgin olive oil
3 or 4 tbsp wine vinegar
2 garlic cloves
salt

Preparation
Moisten the bread and cut into small pieces. Place in a blender with the tomatoes, Spanish extra virgin olive oil, vinegar, garlic and salt and blend until creamy.
A little serrano ham and chopped hard-boiled egg can be sprinkled over each serving.