I love Spanish food and have eaten Salmorejo long time ago. I loved it! I wanted to create my original Salmorejo. This is the one!
prep time5 Min
cook time2 Hr 5 Min
bread, whole wheat (1.5 oz)
olive oil, extra virgin
red wine vinegar
hard boiled eggs
How To Make
Cut each slice of bread into small pieces and put into a shallow bowl. Pour 1/3 cup water and soak the bread until ready to use.
Peel each tomato and chop. Put into blender with minced garlic and puree until smooth
Take the bread out of the bowl and squeeze to drain completely then put into the blender. Blend until smooth. Stir in olive oil, salt and red wine vinegar and blend again until all ingredients are blended well. Transfer to a container and refrigerate for 1-2 hours.
In the meantime, prepare the topping. Cook bacon without oil in a skillet until crisp then chop. Chop boiled eggs. Wash arugula and drain in the colander.
To serve, take the soup container out of the refrigerator and pour the soup into each serving soup bowl, put bacon, eggs and arugula. Sprinkle freshly ground black pepper and drizzle some extra virgin olive oil. (this is option)
Last Step: Don't forget to share!
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