Monday, July 26, 2010

Salmorejo

This is a simple creamy and cold raw tomato soup from Cordoba in Spain.The basic ingredients are tomato,bread,garlic,vinegar and olive oil which are blended together.This is not gazpacho as it differs in the amount of bread used it seems.The tomatoes are supposed to be peeled while making this,but I referenced few blogs where this was given and they used tomatoes just as such.Here's the way I made this easy and tangy soup.

Ingredients:
Tomatoes: chopped almost 1.25 cup
Garlic: 1-2 cloves
Bread: any crusty bread can be used :cubed about 1/2 cup
Vinegar:1tsp+
Olive oil: 2 tsp+
Salt:as per taste

Preparation:
Soak the bread cubes in little water for a few minutes to soften them.In a blender add tomatoes,garlic,vinegar,and little bread and adding olive oil blend in to a thick soup.You can add more bread depending on the thickness you want.It took almost 1/2 cup for me to get the required soup consistency.Adjust salt and serve chilled or at room temperature garnishing with fresh cream or the quickest (as per me) pepper.
                                   

Pepper is not used tradionally and the thick soup is very hearty even without it.I loved the soup and licked the blender (ok I am a tomato person and a glutton as well) clean.The soup is tangy as tangy ingredients except bread are used.If you are not a tangy person you can give this a miss.You can also use this as a dip in which case you increase the amount of bread and optionally spice it up.Salmorejo is already on way to AWED:Spain at Priya's,an event by DK.


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