How to Make Quick Grandma’s Spanish Salmorejo
Hello everybody, hope you're having an amazing day today. Today, we're going to make a distinctive dish, Simple Way to Make Quick Grandma’s Spanish Salmorejo. One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
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Many things affect the quality of taste from Grandma’s Spanish Salmorejo, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Grandma’s Spanish Salmorejo delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Grandma’s Spanish Salmorejo is 3/4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Grandma’s Spanish Salmorejo estimated approx 30/45min..
To begin with this particular recipe, we must prepare a few ingredients. You can cook Grandma’s Spanish Salmorejo using 9 ingredients and 5 steps. Here is how you can achieve it.
This recipe is a Spanish classic, thicker and elevated version of Gazpacho, with a higher end and classier flavour. I learned this recipe from my grandma when I was a child, and since then this recipe has always been a success when I make it for someone, regardless of the cultural background. It’s really easy to make and everyone loves it!
Ingredients and spices that need to be Get to make Grandma’s Spanish Salmorejo:
- 4 big tomatoes / 5 small ones
- 200/250 ml. Water
- 100 ml. Olive oil
- 2 Garlic cloves
- to taste Salt and Oregano
- Third part of a loaf of bread, from the morning, left outside for it to be hardened
- Toppings (Optional)
- Half boiled egg, chopped
- 50 g Jamón Serrano, chopped (Prosciutto will do also)
Instructions to make Grandma’s Spanish Salmorejo
- On a pot, put the bread with the water for it to get soaked, we need it to be soft.
- While the bread is getting ready, we’ll Peeloff the tomatoes to avoid those small pieces after blending. (If you’re short of time you can skip this step, will be just as delicious, just blend a little bit more)
- I like to blend the whole tomato separately to avoid loosing the water inside of it, but just cutting them is also ok.
- Put the tomatoes, oil, spices and two pilled garlic cloves on the pot with the bread, then blend it till you have a beautiful texture.
- Serve it and spark the top of it with some chopped boiled egg and jamón ibérico or prosciutto, and enjoy.
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So that's going to wrap it up with this special food Steps to Make Award-winning Grandma’s Spanish Salmorejo. Thank you very much for reading. I'm confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Don't forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
