Salmorejo
A thick cold soup from Andalusia
Unlike gazpacho, salmorejo comes out thicker, creamier and richer. The secret is plenty of ripe tomatoes, good olive oil, and white bread that turns the soup into a silky emulsion.
What is in it
- Tomato
- White bread
- Olive oil
- Garlic
- Sherry vinegar
- Salt
- Serrano ham
- Eggs
Exact amounts and step-by-step cooking come with the collection.
Recipe available in collections
Amounts and step-by-step cooking unlock after purchasing any of these collections.
