Salmorejo (Chilled Cordoban Tomato and Bread Soup)

关于这个食谱

Salmorejo hails from Cordoba in Andalusia and is thicker and creamier than its cousin gazpacho, thanks to a generous amount of stale bread blended directly into the tomatoes rather than served alongside. Ripe tomatoes, garlic, sherry vinegar and a steady stream of good olive oil are blended with the soaked bread until completely smooth, the bread giving the soup its signature velvety, almost mousse-like body. Served ice cold, it's traditionally finished with a scatter of finely chopped hard-boiled egg and diced jamon serrano, adding texture and salt against the soup's cool, tangy sweetness — a dish built entirely for the peak heat of an Andalusian summer.

食材

服务 4

• 1 kg成熟的西红柿(四等分)
• 150 g不新鲜的白面包(外壳被去除，撕裂)
• 2 cloves大蒜
• 120 ml特级初榨橄榄油
• 2 tbsp雪利酒醋
• 1 tsp盐
• 2煮鸡蛋(切碎，装饰用)
• 60 g哈蒙·塞拉诺(切丁，装饰用)

步骤

1. 1

   将面包浸泡

   Soak the torn bread in a little water or some of the tomato juice for 10 minutes until soft.

2. 2

   混合基础

   Blend tomatoes, garlic, soaked bread, vinegar and salt in a blender until completely smooth.

3. 3

   将油乳化

   With the blender running, drizzle in the olive oil slowly until the soup turns thick, glossy and pale orange.

   Adding the oil slowly while blending is what gives salmorejo its signature velvety, emulsified texture.

4. 4

   寒冷

   Refrigerate at least 2 hours, ideally overnight, until very cold.

5. 5

   发球

   Ladle into bowls and top with chopped hard-boiled egg and diced jamon serrano.

变化

• •

  マキナ・デ・ラバール・ルーパは、ウマ・マキナ・デ・ラバール・ルーパ・エ・ウキマ・マキナ・デ・ラバール・ルーパです。

• •

  バズ、私は、あなたのミクターダ・カヴルムシュ・kuruミズ・ビーバー・エkuraーを学びました。

• •

  ポルラ アンクエリヤナ、テケラヌン ヤクン、ビラズ ダハ カrin ビル ベルゲセル クゼniディル。

存储

密封容器中冷藏最多4天；味道保持良好，但最好在食用前搅拌，因为它可能会稍微分离。

常见问题解答