Spanish Salmorejo de Cordobés ( Cold Tomato Soup) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
green peppers 2 |
tomatoes 4 |
eggs 2 |
slice(s) bread 3 |
milk |
tablespoon(s) sherry vinegar 1 |
tablespoon(s) olive oil 3 |
cup(s) ice water 5 |
orange 1 |
Directions:
1. ) slice the bell peppers into small cubes
2. ) place them in a Food Processor and add the minced garlic cloves ( 2 ) and sprinkle with sea salt
3. ) crush or finely mince milk soaked day old bread and squeeze until dry
4. ) then seed and peel the tomatoes and add to the mix
5. ) add the sherry vinegar or white wine vinegar as a sub and the ice water
6. ) peel the orange, remove the pith and the zest and slice finely and add to the salmorejo mixture
7. ) boil salted water and prepare 2 hard boiled eggs for garnish
8. ) sprinkle with picatostes or croutons and Iberian ham if you wish
9. ) the texture is velvety and thick
10. ) serve in bowls with a spoon
11. Can be used as a bed for boiled shellfish, for example lobster or shrimp
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