Using herbs is predominant in most traditional French cuisine and this Salmorejo is not an exception. Thanks to Chef Cara Davis and The Maya Kitchen for sharing the recipe.
Ingredients:
8 pcs plum tomatoes, cored and halved
1/2 clove garlic
1/2 pc small yellow onion, sliced
2 tbsp. sherry vinegar
1 day old baguette, 8 oz cut into large cubes
1/4- 1/2 water
pinch of salt
freshly ground black pepper, to taste
1 cup extra-virgin olive oil, plus more for drizzling
Garnish:
3 pcs hard boiled eggs, coarsely chopped
150 gms jamon serrano (cured ham), oven baked until crisp
rustic bread
olive oil
In a blender, add the mixture of tomatoes, garlic, onion, vinegar, bread cubes, water, salt, pepper and olive oil. Blend all ingredients until smooth. Add water if you find the soup too thick or add bread if it is too thin. Season with salt and pepper.
This soup can be eaten as is or garnished with chopped hard boiled egg and crispy jamon serrano chips. Serve with rustic bread and a drizzle of olive oil to finish.
Serves: 6-8
Ingredients:
8 pcs plum tomatoes, cored and halved
1/2 clove garlic
1/2 pc small yellow onion, sliced
2 tbsp. sherry vinegar
1 day old baguette, 8 oz cut into large cubes
1/4- 1/2 water
pinch of salt
freshly ground black pepper, to taste
1 cup extra-virgin olive oil, plus more for drizzling
Garnish:
3 pcs hard boiled eggs, coarsely chopped
150 gms jamon serrano (cured ham), oven baked until crisp
rustic bread
olive oil
In a blender, add the mixture of tomatoes, garlic, onion, vinegar, bread cubes, water, salt, pepper and olive oil. Blend all ingredients until smooth. Add water if you find the soup too thick or add bread if it is too thin. Season with salt and pepper.
This soup can be eaten as is or garnished with chopped hard boiled egg and crispy jamon serrano chips. Serve with rustic bread and a drizzle of olive oil to finish.
Serves: 6-8
Comments
Post a Comment