Happy Sunday friends!
I’m back and so excited to resume sharing quick, easy & tasty recipes here.
Expect lots of seasonal recipes – all things pumpkin (of course!), apples, cabbage, cauliflower, corn and many many more…
But before starting the Fall series..
Indulge in the vibrant flavours of Spain with today’s featured recipe – Salmorejo/Cold Tomato Soup.
This luscious and refreshing cold tomato soup is a true Andalusian classic, boasting a velvety texture and a burst of Summer goodness in every spoonful.
Whether served as an appetiser or a light meal, Salmorejo is a delightful showcase of ripe tomatoes, olive oil and a medley of traditional ingredients.
This gorgeous soup doesn’t require any cooking which makes it a perfect option for a speedy but healthy and delicious lunch, dinner or appetiser. All you have to do is to blend the ingredients together, it literally takes less than a couple of minutes.
Make sure to use good quality ripe tomatoes and extra virgin olive oil, if possible. It’ll really make a difference in the taste.
Serve with some garlic bread or why not grilled cheese 😉
What you need:
- tomatoes
- garlic
- stale bread
- olive oil
- sherry vinegar
- salt
- boiled egg
- Serrano ham for serving, if wished
Here’s how to make this beautiful Cold Tomato Soup
Ingredients:
- 4 big ripe tomatoes
- 2 slices of stale bread
- 2 boiled eggs
- 2 garlic cloves, crushed
- 100ml olive oil
- pinch of salt
Preparation:
1.Place all the ingredients in a blender and blitz until creamy consistency.
2.If necessary, add more seasoning/olive oil.
3.Refrigerate for a couple of hours before serving.
4.Serve with some sliced jamon and/or boiled egg.
Enjoy!
I hope you guys love this recipe as much as we did. Stay tuned for more quick, easy & tasty seasonal recipes coming your way.
Have a super tasty Sunday and even tastier new week! x
