Grandma’s Spanish Salmorejo. Grandma's Spanish Salmorejo Borja Godoy Lavin Bulgaria. This recipe is a Spanish classic, thicker and elevated version of Gazpacho, with a higher end and classier flavour. I learned this recipe from my grandma when I was a child, and since then this recipe has always been a success when I make it for someone, regardless of the cultural. "This recipe is a Spanish classic, thicker and elevated version of Gazpacho, with a higher end and classier flavour. Grandma’s Spanish Salmorejo

You can have Grandma’s Spanish Salmorejo using 9 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Grandma’s Spanish Salmorejo
  1. You need 4 of big tomatoes / 5 small ones.
  2. Prepare 200/250 ml. of Water.
  3. You need 100 ml. of Olive oil.
  4. You need 2 of Garlic cloves.
  5. It’s to taste of Salt and Oregano.
  6. It’s of Third part of a loaf of bread, from the morning, left outside for it to be hardened.
  7. Prepare of Toppings (Optional).
  8. Prepare Half of boiled egg, chopped.
  9. You need 50 g of Jamón Serrano, chopped (Prosciutto will do also).

Put a large pot of salted water on the stove and bring to a boil. Cut a small cross in the bottom of each tomato. I know many of you like. My mother-in-law, Antonia, makes the world's best salmorejo.

Grandma’s Spanish Salmorejo step by step

  1. On a pot, put the bread with the water for it to get soaked, we need it to be soft..

  2. While the bread is getting ready, we’ll Peeloff the tomatoes to avoid those small pieces after blending. (If you’re short of time you can skip this step, will be just as delicious, just blend a little bit more).

  3. I like to blend the whole tomato separately to avoid loosing the water inside of it, but just cutting them is also ok..

  4. Put the tomatoes, oil, spices and two pilled garlic cloves on the pot with the bread, then blend it till you have a beautiful texture..

  5. Serve it and spark the top of it with some chopped boiled egg and jamón ibérico or prosciutto, and enjoy..

Read on for her traditional Andalusian salmorejo recipe (and learn her secret to the creamiest version!). Salmorejo is something you'll find on menus throughout Spain, but the best salmorejo is always found in the south. Yves is waiting for us and warmly welcoming us to his Grandma's Cooking cooking class to discover the secrets of gastronomic traditions. The group of about ten people is welcomed and presented to each other. All nationalities mingle; English, Spanish and French resonate in the room.