Salmorejo Sevillano
"During my stay in Seville, this was one of the things I ate the most often. I didn't know it even had some of these ingredients in it, until I was about to leave back to New Mexico. It's a good cold "soup" to eat, however my roommate, Mercedes, told me that most Americans don't like it."
- Ready In:
- 10mins
- Ingredients:
- 8
- Yields:
-
2 bowls
ingredients
- 5 tomatoes
- 5 slices French bread
- 3 teaspoons red wine vinegar
- 1 tablespoon salt
- 1⁄2 garlic clove
- 1 hard-boiled egg, per person
- 1 strip bacon, per person
- dark olive oil
directions
- Place tomatoes in boiling water for 1 minute, then quickly take them out and peel their skins off.
- Blend together the tomatoes, salt, vinegar and garlic.
- Add the bread, depending on the size of the slices, add until consistency is thick, but still runs.
- Pour the salmorejo into a bowl, rip the boiled egg and bacon up with your hands and garnish in the center.
- Add a dash of the olive oil. In addition to making it look pretty, it also tastes great. Remember; the darker the oil, the better.
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Reviews
-
I love salmorejo! After living in Granada for six months I became obsessed with this sopa and when I cam back home to NM as well, I made it for my friends and its popular, although I use stale bread with the crusts cut off.
RECIPE SUBMITTED BY
I spent quite a while in Seville, and learned a lot about their cooking. I also live in Las Cruces, NM -> The home of Mexican Food so I am an expert.
