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The ingredients needed to cook Grandma’s Spanish Salmorejo:
- Take of big tomatoes / 5 small ones.
- You need of Water.
- Prepare of Olive oil.
- Provide of Garlic cloves.
- Provide of Salt and Oregano.
- Provide of Third part of a loaf of bread, from the morning, left outside for it to be hardened.
- Get of Toppings (Optional).
- Prepare of boiled egg, chopped.
- Provide of Jamón Serrano, chopped (Prosciutto will do also).
Instructions to make Grandma’s Spanish Salmorejo:
- On a pot, put the bread with the water for it to get soaked, we need it to be soft..
- 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).
- I like to blend the whole tomato separately to avoid loosing the water inside of it, but just cutting them is also ok..
- 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..
- Serve it and spark the top of it with some chopped boiled egg and jamón ibérico or prosciutto, and enjoy..
Namely, they are both tomato-based soups. Salmorejo Cordobes Sopas Sabroso Comida Paleo. Salmorejo Cordobes - Creamy Spanish Gazpacho Salmorejo Cordobes is a creamier version of gazpacho, the Spanish cold tomato soup. Spanish food is taking over from French and Italian, rousing British food-lovers into a greedy frenzy. The vinegar choice in salmorejo is what gives it its evocative tanginess.
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