Rich Spanish Salmorejo Tomato Soup

Name: Rich Spanish Salmorejo Tomato Soup
Yield: 4 servings
Cuisine: American
Ingredients: 500 grams Fresh, ripe tomatoes (as red as you can get); 100 grams 1, 2 day old baguette; 100 ml Extra virgin olive oil; 1 clove Fresh garlic; 1/2 tsp Salt

cookpad.japan @cookpad_jp

This tomato soup is called salmorejo in Spanish and is a lovely rich potage that can be paired with bread to create a main meal! I came up with this recipe after eating it many times in Spain with my Spanish husband.

Apart from the water used to peel the tomatoes, no other ingredient will be cooked so please make sure to use the freshest, highest-quality ingredients that you can.
This rich potage is very versatile, you can eat it as-is, use it to dip bread into or serve it as a side to a main meal.
Even though this potage is unbelievably delicious and bursting with nutrients, it's still cheap and easy to make. Recipe by fraueva

cookpad.japan @cookpad_jp

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Ingredients

4 servings

500 gramsFresh, ripe tomatoes (as red as you can get)
100 grams1, 2 day old baguette
100 mlExtra virgin olive oil
1 cloveFresh garlic
1/2 tspSalt

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Steps

1

Boil the water that will be used to peel the tomatoes in a pan. Cut a cross into the bottom of the tomato to make it easier to peel later.
2

Soak the tomatoes in the boiling water for 1 minute. Whilst in the boiling water, prepare a bowl of cold water and add in the tomatoes then peel.
3

Cut the bread into 2 cm cubes and put in a food processor. Dice the tomatoes and add them on top of the bread. Let the bread soak in the moisture from the tomatoes.
4

Roughly chop up the garlic and add to the mixture from Step 3. Garlic can cause heartburn, to prevent this cut away the part of the garlic where the core turns into the stem.
5

Add the extra virgin olive oil and blend the mixture until smooth. Season with salt.
6

You can eat these straight away or you can chill the mixture and serve them in a dish with a sprinkling of roughly chopped boiled egg or roughly chopped ham.