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V Salmorejo (cold Spanish tomato soup)
Recipe provided to me from a guest that lives in Madrid and is a very traditional dish. Don't let the simplicity fool you. This is delicious! Takes about 10 minutes to prepare and then a few hours to refrigerate to blend flavors. Serves about 6-8 as an appetizer.
2 1/2 cups ripe tomatoes, cut into quarters or eighths, depending on size
1 clove garlic, roughly chopped
2 cups white bread, cubed - I used a loaf of country white
1/3 cup sherry or red wine vinegar
3/4 cup olive oil
1 teaspoon salt
Place tomatoes, salt and garlic in a blender and blend until fairly smooth. Add bread and vinegar and blend again for a few minutes. Slowly add olive oil. Place in fridge for a few hours. Traditionally, this dish is served topped with chopped up hard boiled egg and serrano ham. Instead of the egg I used chopped cilantro. Yum!!