Salmorejo is a traditional cold starter in Andalucía that is perfect for warm days, and is similar to Gazpacho. It's very tasty and fresh!
Total Time
2hr 20min
0.0
0 Ratings
Author: Spanish Recipes with Sofia
Servings:
8
Ingredients
•
3
Eggland's Best Classic Eggs
•
8 1/3
cups
Tomatoes
•
2
Green Bell Peppers
•
1
Yellow Bell Pepper
•
7
oz
Bread
, stale
•
1
dash
Distilled White Vinegar
•
3/4
cup
Olive Oil
•
to taste
Salt
•
to taste
Ground Black Pepper
•
to taste
Simply Organic Garlic Powder
•
to taste
Smoked Ham
, cubed
(optional)
Cooking Instructions
1.
Boil the Eggland's Best Classic Eggs (3) for 10 minutes.
2.
In a bowl, soak the Bread (7 oz) in water. Set aside and wait until the bread has absorbed all the water and become soft.
3.
Chop the Tomatoes (8 1/3 cups).
4.
Chop the Green Bell Peppers (2) and Yellow Bell Pepper (1).
5.
Add the veggies to a bowl. Blend them together with a stick blender.
6.
Strain the soup into a pot, then pour it over the bread. Add two of the boiled eggs and blend again.
7.
Add Salt (to taste) and Ground Black Pepper (to taste), Simply Organic Garlic Powder (to taste), Distilled White Vinegar (1 dash), and Olive Oil (3/4 cup). Blend to combine.
8.
Place in the fridge for 2-3 hours to cool.
9.
Serve with Smoked Ham (to taste) and the remaining boiled egg if desired. Enjoy!
Nutrition Per Serving
CALORIES
339
FAT
25.7 g
PROTEIN
6.7 g
CARBS
22.5 g
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