Salmorejo Recipe
Ingredients:
2 pounds ripe tomatoes, peeled and chopped
1 cucumber, peeled and chopped
1 small onion, chopped
2 cloves garlic, minced
1 cup day-old bread, crusts removed and torn into pieces
1/4 cup red wine vinegar
1/2 cup olive oil
Salt and black pepper, to taste
2 hard-boiled eggs, chopped (for garnish)
1/4 cup Spanish jamón (cured ham), chopped (for garnish)
Directions:
In a blender or food processor, combine the tomatoes, cucumber, onion, and garlic. Blend until smooth.
Add the bread pieces and continue to blend until the mixture is thick and creamy.
With the blender running, slowly add the red wine vinegar and olive oil. Blend until fully incorporated.
Season with salt and black pepper to taste. Refrigerate for at least 2 hours before serving.
Serve chilled, garnished with chopped hard-boiled eggs and Spanish jamón.
Prep Time: 15 minutes | Cooking Time: 0 minutes | Total Time: 2 hours 15 minutes (including chilling time)
Kcal: 180 kcal | Servings: 4 servings
