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Salmorejo cold Spanish soup Recipe

Ingredients

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.

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The Cook

whonel San Jose, CA

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