Spanish Salmorejo
With Astar
Spanish Salmorejo
A creamy type of gazpacho from Southern Spain. The soup is
served cold.
Serves: 2-4
Ingredients
6 ripe tomatoes
1 green capsicum
1 carrot
1 clove of garlic
A loaf of rustic bread or handmade bread.
250 ml olive oil (approx.)
2 tablespoon of vinegar (sherry vinegar if possible)
Salt
On Top
2 or 3 eggs (boiled)
Chunks of Jamón Ibérico or Jamón Serrano (or
Proscciuto, but this is Italian, not Spanish!)
Method
Boil the eggs.
Drop the tomatoes into a pot of boiling water, to scald them, so
the skins are easily removed.
Put all of the vegetables and the bread into a blender or food
processor with the olive oil, vinegar and salt.
Pour into a bowl and garnish with chopped boiled eggs and the
chunks of Jamon.
(Broadcast: 22 May 2012)
