Spanish salmorejo recipe for six
Recipe shopping list — copy the items into Valedo.
This cold Spanish tomato soup serves six as a starter or light lunch. It includes egg and cured ham toppings, but no side dishes.
Ingredients
Ripe Roma tomatoes
3 pounds
Day-old white bread
8 ounces
Garlic cloves
2
Extra-virgin olive oil
3/4 cup
Sherry vinegar
2 tablespoons
Kosher salt
1 1/2 teaspoons
Large eggs
3
Serrano ham
3 ounces
Black pepper
1/2 teaspoon
How to make it
- Soak torn bread in chopped tomatoes for 20 minutes. 2. Blend tomatoes, bread, garlic, vinegar, and salt until completely smooth. 3. With the blender running, stream in olive oil until thick and glossy. 4. Chill for at least 1 hour. 5. Top each bowl with chopped hard-boiled egg, diced Serrano ham, and pepper.
FAQ
Who is "Spanish salmorejo recipe for six" for?
This cold Spanish tomato soup serves six as a starter or light lunch. It includes egg and cured ham toppings, but no side dishes.
What do I need to buy for "Spanish salmorejo recipe for six"?
This list has 9 items, including Ripe Roma tomatoes, Day-old white bread, Garlic cloves, and Extra-virgin olive oil. Cross off what you already own, then buy the rest.
Do I need every item on "Spanish salmorejo recipe for six"?
No. Use it as a starting checklist for Spanish salmorejo recipe for six. Cross off what you already have—often that includes Ripe Roma tomatoes—and add anything your situation still needs.
Does "Spanish salmorejo recipe for six" include cooking or prep steps?
Yes. There are 1 short steps after the ingredient list, starting with: Soak torn bread in chopped tomatoes for 20 minutes. 2. Blend tomatoes, bread, garlic, vinegar, and salt until completely smooth. 3. With the blender running, stream in olive oil until thick and glossy. 4. Chill for at least 1 hour. 5. Top each bowl…
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