Salmorejo
A thick cold tomato cream soup with bread and olive oil
Ingredienti
- pomodoro maturo800 g
- pane bianco150 g
- aglio2 spicchi
- olio d'oliva2 cucchiaio
- jamón o uovo per servire80 g
- sale1 a piacere
Istruzioni
Score the tomatoes, pour boiling water over them, remove the skin and chop.
Break the white bread and soak it in tomato juice or pulp for 10 minutes.
In a blender, blend the tomatoes, bread, garlic and salt until smooth.
Gradually pour in the olive oil, continuing to blend until a creamy texture is achieved.
Chill the soup for at least 1 hour.
Serve cold, topped with jamón or chopped hard-boiled egg.
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