Grandma’s Spanish Salmorejo
Grandma’s Spanish Salmorejo

Hello everybody, it’s Brad, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, grandma’s spanish salmorejo. One of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Salmorejo is a tomato "soup" original from Cordoba in the south of Spain, that has evolved during the years (centuries). The first versions were made in a mortar mashing bread, garlic and olive oil; nowadays it's prepared in highspeed blenders giving that rich creamy texture. Creamy salmorejo with ham and egg.

Grandma’s Spanish Salmorejo is one of the most well liked of recent trending meals in the world. It is simple, it’s quick, it tastes yummy. It is appreciated by millions every day. Grandma’s Spanish Salmorejo is something that I’ve loved my entire life. They’re fine and they look fantastic.

To begin with this recipe, we have to first prepare a few components. You can cook grandma’s spanish salmorejo using 9 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Grandma’s Spanish Salmorejo:
  1. Take 4 big tomatoes / 5 small ones
  2. Prepare 200/250 ml. Water
  3. Make ready 100 ml. Olive oil
  4. Make ready 2 Garlics
  5. Get to taste Salt and Oregano
  6. Prepare Third part of a loaf of bread, from the morning, left outside for it to be hardened
  7. Get Toppings (Optional)
  8. Make ready Half boiled egg, chopped
  9. Take 50 g Jamón Serrano, chopped (Prosciutto will do also)

Salmorejo is a cold soup that shares ingredients with gazpacho. However, it is creamier and less acidic than gazpacho.. Italian Grandma Makes Cavatelli (Cicatelli) - Duration:. Spanish If you ever think about a dish in Croatia that every family makes and eats, independently of the social status and/or the will for innovation, is a sort of minced meat/soja flakes with rice that fills a certain vegetable such as bell pepper or a fermented cabbage leave (Punjena paprika.

Steps to make Grandma’s Spanish Salmorejo:
  1. On a pot, put the bread with the water for it to get soaked, we need it to be soft.
  2. While the bread is getting ready, we’ll pill off the tomatoes to avoid those small pieces after blending. (If you’re short of time you can skip this step, will be just as delicious, just blend a little bit more)
  3. I like to blend the whole tomato separately to avoid loosing the water inside of it, but just cutting them is also ok.
  4. Put the tomatoes, oil, spices and two pilled garlics on the pot with the bread, then blend it till you have a beautiful texture.
  5. Serve it and spark the top of it with some chopped boiled egg and jamón ibérico or prosciutto, and enjoy.

Furthermore, the Southern Spanish "Salmorejo" is a recipe that brings Salmoriglio closer to the Iberian Peninsula. This appetizer is more a soup than a dressing, composed by tomatoes, bread, eggs and Iberian prosciutto. But, the common origin of both names it can be translated in English with brine (Salamoia in Italian, Salmuera in Spanish). The group of about ten people is welcomed and presented to each other. All nationalities mingle; English, Spanish and French resonate in the room.

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