Cold Tomato Soup (Salmorejo)
Cold Tomato Soup (Salmorejo)
Rating: (1 rated)
Recipe Yield: Total time: 15 minutes plus 1 hour chilling | Serves 4 to 6
2 pounds very ripe tomatoes (about 7 tomatoes) 1/2 green bell pepper 1 small French roll 1 clove garlic 1/3 cup olive oil 1 tablespoon vinegar Salt 2 hard-boiled eggs, chopped 1/4 pound serrano ham, diced

Step 1 Peel and seed the tomatoes and cut them into eighths.

Step 2 In a large blender, blend together the tomatoes, pepper, roll, garlic, oil, vinegar and salt to taste until smooth. Chill at least 1 hour.

Step 3Divide the soup among bowls and garnish each with the chopped egg and the ham.

In we have selected the most viewed recipes from category - Sides Soups . Enjoy the best recipes specially selected for you! Cold Tomato Soup (Salmorejo) is the right choice that will satisfy all your claims.
Rate for this recipe