Recipe: Delicious Grandma’s Spanish Salmorejo

Grandma’s Spanish Salmorejo. 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. Today, I will show you a way to prepare a distinctive dish, grandma's spanish salmorejo. It is one of my favorites food recipes.

The first versions were made in a mortar mashing bread, garlic and olive oil; nowadays it's prepared in highspeed blenders giving that rich creamy texture. I know many of you like. Coconut pudding (flan de coco) N. You can have Grandma’s Spanish Salmorejo using 9 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Grandma’s Spanish Salmorejo

Prepare 4 of big tomatoes / 5 small ones.
You need 200/250 ml. of Water.
Prepare 100 ml. of Olive oil.
Prepare 2 of Garlic cloves.
You need to taste of Salt and Oregano.
It's of Third part of a loaf of bread, from the morning, left outside for it to be hardened.
It's of Toppings (Optional).
Prepare Half of boiled egg, chopped.
Prepare 50 g of Jamón Serrano, chopped (Prosciutto will do also).

Profile of Nina Lamuela Antonino Community Member. Salmorejo is a traditional starter in Andalucía, perfect for this warm days, is a cold soup very tasty and fresh, this is a recipe from my friend from Andalucía, sometimes people add croutons. Salmorejo and Gazpacho Other typical Spanish lunch foods are the Salmorejo and Gapacho. These two dishes are usually eaten as an appetizer, but as it happens with croquettes, some people prefer to get more and eat them as first plate.

Grandma’s Spanish Salmorejo step by step

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..

Even though this tomato soups look similar, their taste is totally different. Agreeing with Quora User I refuse to say that one dish either, it seems like the only dish in Spain, it even has a WhatsApp emoji 🥘 Alhough my grandma's (dad's mom) was absolutely delicious and some of my favourite stuff ever. This cold Spanish puré (from Cordoba) is nutritious, simple and yummy on a hot summer afternoon. Salmorejo and gazpacho are quite different. A word or phrase that is commonly used in conversational speech (e.g. skinny, grandma). (colloquial) ¡Ñam! ¡Qué bien saben estas enchiladas.!