Salmorejo - Cold Spanish Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Similar to gazpacho, simple yet elegant and tasty Ingredients:
4 1/2 cups garden ripe tomatoes |
1 cup cubed stale crustless bread |
1 garlic clove peeled |
1 medium red bell pepper cubed |
2 strands saffron |
2 tbs olive oil |
1 1/2 tsp sherry wine vinegar |
salt and pepper to taste |
cumin to taste |
3/4 lb cooked shrimp, peeled ( this could be optional ) |
2 tbs chopped parsley as garnish |
Directions:
1. In a blender place cut up tomatoes, garlic, bread, bell pepper, cumin andsaffron and blend smooth.
2. With blender running add olive oil and vinegar.
3. Mixture will be thick. Consistency should be like yoghurt. If too thick add a little water.
4. Process until foamy.
5. Season with salt, pepper and cumin to taste.
6. Place into soup bowls or soup cups, add the shrimp and garnish with the parsley.
7. Serve at room temperature.
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