Initially cold soups are the prerogative of hot countries, because it is there that one wants to feel the coolness.
Salmorejo is a specialty Spanish soup from Andalusia.
Tomatoes prevail here and this is a great advantage, because you can use fresh or even your own summer tomatoes in the summer.
Ingredients
- kilogram of tomatoes;
- bulb;
- a pair of boiled eggs;
- roll or baguette, dried up;
- some olive oil and smoked sausages;
- three cloves of garlic;
- lemon juice;
- salt.
Recipe
- Slice a dried loaf (you can take a fresh loaf and pre-cook a little in the oven to make something like a semi-butter) onions, tomatoes in large chunks and chop in a blender.
- Add lemon juice, butter, garlic, salt, whisk again.
- Cool in the freezer or put the soup pot in another container with cold (icy) water.
- Slice and add eggs with sausages.
This soup is served with white croutons and eggs. In addition, an ice cube and half an egg are often added to the plate. It is best to use clay dishes that keep the temperature better and keep the dish cold.
