Salmorejo and Gazpacho Recipes

11 Aug

Here are the recipes for two of the dishes I discussed in a previous post, Favorite Spanish Recipes.

Salmorejo

  • 2.5 pounds of tomatoes
  • 1 garlic clove
  • 3 slices of bread
  • 1 cup of olive oil
  • 1 teaspoon of vinegar
  • A pinch of salt
  • A pinch of sugar
  • 1/4 lb of jamón ibérico
  • 2 hard-boiled eggs

Purée the tomatoes and garlic in a food processor or blender. Then cut the bread slices into small pieces and add them to the blender.  While blending, stream the olive oil into the mixture and add the vinegar, salt and sugar.  Refrigerate the salmorejo in order to serve it very cold and garnish it with pieces of jamón ibérico and hard-boiled egg.

Gazpacho

  • 10 slices of bread
  • 2.5 pounds of tomatoes
  • 1 green pepper
  • 1 garlic clove
  • 1-2 inches of cucumber
  • 1 tbsp of olive oil
  • 1 tsp of vinegar
  • A pinch of salt
  • A pinch of sugar
  • A glass of cold water

Cut the bread, tomatoes, green pepper, garlic and cucumber into small pieces.  Place all the ingredients into a food processor or blender.  Once it is all thoroughly combined into a soup-like consistency, strain it and if it is still too thick combine it with another glass of water.

Gazpacho is typically served in a glass with a few ice cubes and can be garnished with green pepper, cucumber, onion, hard-boiled egg and/or croutons.

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