Salmorejo (Spanish Tomato Garlic Purée)
Salmorejo is a purée consisting of tomato and bread, originating from Córdoba, Spain. It is made from tomatoes, bread, oil and garlic. The tomatoes are skinned and then puréed with the other ingredients. The purée is served cold and may be garnished with diced Spanish serrano ham and diced hard-boiled egg.
Source and licence
"Salmorejo (Spanish Tomato Garlic Purée)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Salmorejo_(Spanish_Tomato_Garlic_Pur%C3%A9e), revision 4500855), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Salmorejo_(Spanish_Tomato_Garlic_Pur%C3%A9e)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4500855
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- 1 pound (450 g) tomato
- 1–2 cloves of garlic
- 1 ounce (50 g) white bread
- 2 tbsp (30 ml) vinegar
- Olive oil
- Salt
- Serrano ham
- 2 hard-boiled eggs
- Fresh bread
Method
- Skin the tomatoes and remove their cores. If using canned whole tomatoes, add with their liquid.
- Using a blender, liquefy the tomatoes and garlic and add the vinegar and salt.
- Soak the bread in water until tender, then wring excess water out.
- Add half of the bread and blend until smooth.
- Continue adding bread and a little olive oil and blending until the soup has a smooth, creamy consistency.
- Chill the purée and then serve in a shallow bowl, garnished with ham and egg and accompanied by fresh bread.