Salmorejo Cordobes - Spanish Cold Tomato Soup

1. 1

   Cut off the crust from the bread, break bread into the pieces and soak in cold water for 10 minutes, squeeze excess water and keep on the side.

2. 2

   Put tomatoes, vinegar, sea salt and garlic into the blender and puree, put true fine strainer. (If you have high power blender you are sett)

3. 3

   Back in the blender and add bread and slowly pour oil while processing.

4. 4

   Keep in the fridge.

5. 5

   Serve with diced boil egg serrano ham or prosciutto sliced and fried.

* Per serving · 4 servings · Values may vary.

No additional tips available.