Recipe Git v1

Salmorejo (Spanish Tomato Garlic Purée)

Prep: 0 min Cook: 0 min Difficulty: medium

Categories: Bread, Baked

Tags: recipes using bread, recipes using garlic, recipes using ham, recipes using hard-cooked egg, recipes using tomato, recipes with images, recipes without cooking time, recipes without servings, spanish, very easy

Source: Wikibooks contributors (https://en.wikibooks.org/wiki/Cookbook%3ASalmorejo_%28Spanish_Tomato_Garlic_Pur%C3%A9e%29)

Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.

Source revision: https://en.wikibooks.org/w/index.php?title=Cookbook%3ASalmorejo%20%28Spanish%20Tomato%20Garlic%20Pur%C3%A9e%29&oldid=4500855

License: CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/) · Wikibooks contributors

Ingredients

1 pound (450 g) tomato
1–2 cloves of garlic
1 ounce (50 g) white bread
2 tbsp (30 ml) vinegar
Olive oil
Salt

Garnishes

Serrano ham
2 hard-boiled eggs
Fresh bread

Directions

Skin the tomatoes and remove their cores. If using canned whole tomatoes, add with their liquid.
Using a blender, liquefy the tomatoes and garlic and add the vinegar and salt.
Soak the bread in water until tender, then wring excess water out.
Add half of the bread and blend until smooth.
Continue adding bread and a little olive oil and blending until the soup has a smooth, creamy consistency.
Chill the purée and then serve in a shallow bowl, garnished with ham and egg and accompanied by fresh bread.

Notes

To skin tomatoes, you can blanch then and then peel them afterward.

The core is simply the tough part at the top of the tomatoes near where it grew on the vine.

The recipe can also be made with canned tomatoes.