Andalusian Salmorejo with Serrano Ham | Spanish Cold Soup
(0)
20 min
Quick
Kifli Kukták
A salmorejo egy tradicionális andalúz hideg paradicsomleves Córdobából, amely a gazpachónál jóval sűrűbb, selymesebb és krémesebb textúrájú. Friss, érett paradicsom, minőségi fehér kenyér, extra szűz olívaolaj és fokhagyma bársonyos emulziója, tetején serrano sonkával és főtt tojással tálalva.
Ingredients
Preparation method
Preparation
Place the eggs in cold water and bring to a boil. Hard-boil them for 9–10 minutes from the boiling point, then rinse under cold water, peel, and cut into small cubes.
Wash the tomatoes, cut out the cores, and chop into large pieces. Remove the crusts from the white bread and tear the soft interior into bite-sized pieces.
Blending and emulsifying
Place the chopped tomatoes in a high-powered blender together with the peeled garlic clove, and blend until completely smooth and liquid.
Chef's tip
The secret to salmorejo is the slow addition of high-quality extra virgin olive oil: this makes the soup fabulously creamy and thick without adding any dairy products.
You can also fry the Serrano ham in a dry pan for a few minutes until crispy, giving the cold soup an even more exciting texture.
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