Salmorejo
A traditional Spanish cold tomato soup from Cordoba, thicker than gazpacho.
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- •TomatoesRipe
- •White breadStale, soaked in water if needed
- •GarlicCrushed, germ removed if desired
- •Vinegar
- •Salt
- •Olive oilAdded slowly while blending
- •EggsHard-boiled
- 1
Prepare ripe tomatoes by removing the pit and cutting them.
5 min
- 2
Prepare garlic by crushing and removing the germ if desired.
2 min
- 3
Hard boil eggs by boiling for 10 minutes with a bit of vinegar in the water.
10 min
- 4
Blend vinegar, salt, and garlic together.
1 min
- 5
Add soaked bread to the blender and blend again.
1 min
- 6
Slowly add olive oil while blending until emulsified and thick.
3 min
- 7
Adjust seasoning with more vinegar or salt if needed.
1 min
- 8
Crack and plate the hard-boiled eggs with the soup.
2 min
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Takes about 2 minutes — no account needed
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Pizza
Any style of pizza