Spanish Salmorejo Soup

Spanish Salmorejo Soup

20 min
Easy
1 serv.
357 g / 1 serv.

Rating

Average rating:—

Description

Typical Spanish cold tomato cream soup with bread, olive oil, garlic and wine vinegar. Served with ham and quail egg.

  1. Wash the tomatoes, make a cross-shaped cut, scald with boiling water and remove the skin. Dice the pulp.
  2. Soak the bread in a little water for 2-3 minutes, then squeeze out.
  3. Peel and chop the garlic.
  4. Place tomatoes, bread, garlic, wine vinegar and olive oil into a blender bowl. Season with salt and pepper.
  5. Blend until smooth and creamy.
  6. Boil the quail egg hard for 4-5 minutes, cool, peel and cut in half.
  7. Cut the ham into thin strips or small cubes.
  8. Pour the soup into a bowl, top with ham and quail egg halves.
  9. 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