Cold Spanish Soup- Salmorejo |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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awesome easy soup made anytime of the year. Use the ripeest red fresh tomatoes you can find Ingredients:
4 1/2 cups garden ripe tomatoes |
1 cup cubed stale crustless bread |
1 garlic clove peeled |
1 medium red bell pepper cubed |
2 strands saffron |
2 tbs olive oil |
1 1/2 tsp sherry wine vinegar |
salt and pepper to taste |
cumin to taste |
3/4 lb cooked shrimp, peeled, chopped if desired |
2 tbs chopped parsley as garnish |
Directions:
1. In a blender place cut up tomatoes, garlic, bread, bell pepper, cumin and saffron and blend smooth.
2. With blender running add olive oil and vinegar.
3. Mixture will be thick. Consistency should be like yoghurt.
4. If too thick add a little water.
5. Process until foamy. Season with salt, pepper and cumin to taste.
6. Place into soup bowls or soup cups, add the shrimp and garnish with the parsley.
7. Serve at room temperature.
8. Yield: 2 to 4 servings.
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