In hot Spain, cold gazpacho soup is traditionally prepared in summer, but another refreshing soup, served cold, is not inferior in popularity to it. It's about salmorejo.
It is necessary
- - 500 gr. ripe tomatoes;
- - 100 gr. white bread (a little dried up);
- - 2-3 cloves of garlic;
- - salt;
- - grape vinegar;
- - an egg;
- - 50 gr. jamon (optional).
Instructions
Step 1
First, boil the hard-boiled egg and set it aside to cool.
Step 2
Scald the tomatoes with boiling water, remove the skin. Grind them together with garlic in a blender. After that, we wipe it through a sieve so that the mass is very tender and without unnecessary pieces of seeds.
Step 3
Pour the tomato-garlic puree into a blender, add olive oil, a tablespoon of vinegar, salt and slices of bread. When the bread is slightly wet, grind the contents of the blender for at least 3 minutes. Put in the refrigerator for 2-3 hours.
Step 4
Before serving, cut the boiled egg and jamon, pour the soup into bowls and carefully place the pieces of ham and eggs in the center of each plate.
