Grandma’s Spanish Salmorejo
This recipe is a Spanish classic, thicker and elevated version of Gazpacho, with a higher end and classier flavour. I learned this recipe from my grandma when I was a child, and since then this recipe has always been a success when I make it for someone, regardless of the cultural background. It’s really easy to make and everyone loves it!
Grandma’s Spanish Salmorejo
This recipe is a Spanish classic, thicker and elevated version of Gazpacho, with a higher end and classier flavour. I learned this recipe from my grandma when I was a child, and since then this recipe has always been a success when I make it for someone, regardless of the cultural background. It’s really easy to make and everyone loves it!
Open in Cookpad AppSteps
- 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 Peeloff 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 garlic cloves 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.
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