Regenerate
Regenerate
f
Utensils
Blender or food processor
Large mixing bowl
Chopping board
Knife
Measuring cups and spoons
Serving bowlse and cutting board
Mixing bowl
Spoon
Fork
Citrus juicer
Small whisk
4 ripe avocados
2 cups cooked chicken breast, diced
1/2 cup red bell
Introduction
The Andalusian region of Spain, known for its rich culinary heritage, has given the world many delightful dishes. Among these, the Salmorejo soup stands out as a refreshing and vibrant representation of Andalusian gastronomy. Originating in the town of Cordoba, Salmorejo has a history dating back centuries. It was originally made by shepherds and laborers as a hearty meal that could sustain them throughout the day.
Traditionally, Salmorejo was a simple blend of bread, tomatoes, olive oil, and garlic. It was a frugal yet flavorful way to utilize stale bread and the bountiful harvest of ripe tomatoes. Over time, this rustic soup has evolved into a beloved Spanish classic, enjoyed by people across the globe.
In this article, we'll explore how to create a luscious Andalusian Salmorejo Soup, garnished with the exquisite Jamón Ibérico, a delicacy that elevates the dish to new heights.
Ingredients
500g ripe tomatoes, roughly chopped
200g stale white bread, crusts removed
2 cloves of garlic, peeled
100ml extra-virgin olive oil
30ml red wine vinegar
1 teaspoon salt
For the Garnish:
100g Jamón Ibérico (Spanish cured ham)
2 hard-boiled eggs, chopped
Extra olive oil for drizzling
Freshly ground black pepperpepper, finely diced
1/2 cup celery, finely chopped
1/4 cup red onion, finely chopped
1/4 cup fresh cilantro, chopped
1/3 cup mayonnaise
2 tablespoons Greek yogurt
2 tablespoons Dijon mustard
1 tablespoon lemon juice
Salt and pepper, to taste
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