Recipe

Salmorejo Cold Spanish Soup Recipe

	Whonel / All my dishes 2 years, 5 months ago 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.... More Prep:20m Servings:2	Whonel
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Ingredients

1 1/2 pounds ripe tomatoes (about 4 1/2 cups)

1 cup cubed stale, crustless bread

1 medium garlic clove, peeled

1 medium red bell pepper, cut into large cubes (about 1 cup)

1 teaspoon ground cumin

2 strands saffron

2 tablespoons olive oil

1/2 tablespoon sherry wine vinegar

Salt and freshly ground pepper

3/4 pound cooked, peeled shrimp

2 tablespoons chopped parsley

Directions

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.

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