Salmorejo cold Spanish soup
From whonel 18 years ago
- - to make
- Serves 2
Note: The prep time does not include the time to peel and cook the shrimp. Per serving: 456 cal.; 40 g pro.; 34 g carb.; 18 g fat (3 sat., 11 monounsat., 4 polyunsat.); 258 mg chol.; 700 mg sod.; 6 g fiber; 12 g sugar; 36 percent calories from fat.
Ingredients
- 1 1/2 pounds ripe tomatoes (about 4 1/2 cups) shopping list
- 1 cup cubed stale, crustless bread shopping list
- 1 medium garlic clove, peeled shopping list
- 1 medium red bell pepper, cut into large cubes (about 1 cup) shopping list
- 1 teaspoon ground cumin shopping list
- 2 strands saffron shopping list
- 2 tablespoons olive oil shopping list
- 1/2 tablespoon sherry wine vinegar shopping list
- salt and freshly ground pepper shopping list
- 3/4 pound cooked, peeled shrimp shopping list
- 2 tablespoons chopped parsley shopping list
How to make it
- Cut tomatoes into large wedges and place in a food processor or blender. Add the bread, garlic, red bell pepper, cumin and saffron.
- Process until smooth. With the processor running, add the olive oil and sherry wine vinegar. It will be thick. It should be the consistency of yogurt. Add a little water if too thick. Add salt and pepper to taste. Add more vinegar or cumin if needed.
- Process the soup until it is foamy. Pour into 2 large soup bowls, add the shrimp and scatter the parsley on top. Serve a room temperature.
People Who Like This Dish 2
- albys1 Broomall, Pennsylvania
- whonel San Jose, CA
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