Spanish Salmorejo Soup
Vitamin C
manganese (Mn)
chromium (Cr)
potassium (K)
selenium (Se)
silicon (Si)
Description
Typical Spanish cold tomato cream soup with bread, olive oil, garlic and wine vinegar. Served with ham and quail egg.
- Wash the tomatoes, make a cross-shaped cut, scald with boiling water and remove the skin. Dice the pulp.
- Soak the bread in a little water for 2-3 minutes, then squeeze out.
- Peel and chop the garlic.
- Place tomatoes, bread, garlic, wine vinegar and olive oil into a blender bowl. Season with salt and pepper.
- Blend until smooth and creamy.
- Boil the quail egg hard for 4-5 minutes, cool, peel and cut in half.
- Cut the ham into thin strips or small cubes.
- Pour the soup into a bowl, top with ham and quail egg halves.
- Drizzle with a few drops of olive oil and serve.
315
88 kcal / 100 g
kcal
11.9 g
3.3 g / 100 g
Protein
41.7 g
11.7 g / 100 g
Carbohydrates
11.9 g
3.3 g / 100 g
Fats
3.3 g
0.9 g / 100 g
Ash
4.7 g
1.3 g / 100 g
Fiber
79.9%
Water
7.9 g
2.2 g / 100 g
Sugars
29.1 g
8.2 g / 100 g
Starch
0.1 g
0.03 g / 100 g
Omega-3
1.37 g
0.38 g / 100 g
Omega-6
3.0 g
0.8 g / 100 g
SFA
