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Salmorejo (cold tomato soup)
🇧🇷Brazil
•View in original language
(Português)
30 min(s)
4 servings
Chef Ana
@ana_federici- Ingredients
- Recipe
- Italian tomato5 unit(s)
- Roasted red bell pepper without skin25 g
- Italian Bread (or Ciabatta)150 g
- Olive oil (good quality)125 ml
- Sherry Vinegar1 teaspoon
- Spanish Serrano Ham (or Parma)100 g
- Eggs4 unit(s)
- Cook eggs in boiling water for 12 minutes. Peel and reserve.
- Remove the skins and seeds from the tomatoes (optional) and place in a blender. Add the peppers and beat until obtaining a very smooth cream (approximately 5 minutes).
- Soak the bread slices in filtered water. Leave for 5 minutes.
- Remove the bread from the water and squeeze it well with your hands to remove any excess moisture. Add to blender and blend until smooth. Hit the salt.
- Continue beating and gradually add the oil to the mixture. The cream will emulsify with the addition of olive oil, pay attention to the desired consistency (the consistency is similar to a manioc cream).
- Add the Sherry Vinegar, make sure the salt is correct and mix. Reserve.
- In an oven or frying pan, place the ham and heat it until it is dry and crispy. Break up the pieces to form a thick crumb.
- Chop the eggs into small pieces or quarters if you prefer.
- Place the tomato cream on the plate, add the ham and eggs (amount to taste).
- Finish with herbs and drops of olive oil. Photo: @anafederici
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