Recipe
Andalusian Cold Tomato, Peppers and Egg Soup recipe - (Salmorejo)
Posted by : unknown
Preparation time : 30 Min
Cooking time : 0 Min
Level of difficulty : Low
Ingredients
4 servings
- 4 big tomatoes, peeled and roughly chopped
- 3 hard-boiled eggs, peeled and sliced
- 1 red pepper, roasted, peeled and cut into 6 strips
- 2 garlic cloves, peeled
- 1 strand saffron
- 1 tsp ground pepper
- 1 tsp ground cumin
- 1/2 cup of extra virgin olive oil
- 1 quart ice-cold water
Preparation
- Put the salt, peeled garlic, cumin, pepper and saffron into the mortar and pound until you get a fine paste.
- Slowly add the oil so that it emulsifies and then the vinegar and a little cold water.
- Blend the tomatoes in a mortar or large bowl. When the tomato mixture is smooth, add the contents of the mortar and mix well.
- Once the base for the dish has been made, there are two ways of finishing it:
Alternative 1: involves beating the remaining ingredients into the tomato mixture, once you have seasoned it. The peppers and hard-boiled eggs are beaten in to form a paste, which is then liquefied to the desired consistency. The color may seem a little strange, but it is very tasty.
Alternative 2: The alternative is to leave a thicker tomato mixture, which will be bright red in color and silky smooth with the pepper and slices of hardboiled egg and then drizzle extra virgin olive oil over the dish.
