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Salmoreig or Salmorejo

Salmoreig, or salmorejo as some call it, is a cold soup that's been cooling us down for generations. You make it with raw tomatoes, bread, oil, and a splash of vinegar. Simple ingredients that somehow become something quite special when you blend them together. Ingredients for 4 people 1.5 kg ripe tomatoes. 100g bread (a day or two old works best). 1 clove of garlic (peeled, with the green shoot removed). 100ml extra virgin olive oil. 200ml cold water. 1 tablespoon white wine vinegar. salt. 4 hard-boiled eggs. serrano or ibérico ham (sliced very thin). Preparation Wash and peel the tomatoes without blanching them first. Just use a good peeler or a sharp knife. Cut out the seeds and set the flesh aside. Soak the bread in the cold water until it softens up nicely. Put the tomatoes in a large bowl along with the garlic, oil, salt, soaked bread, and vinegar. Blend everything until you get a smooth, creamy sauce. Taste it and add more salt if needed, then p...

Vegetable and Parmesan Soup


Ingredients

for 4 people
  • two garlic cloves
  • 250gr of leek
  • 180gr of sweet potato
  • 200gr of green broccoli
  • 180gr of zucchini
  • 150gr of green cabbage
  • 1.5 liters of water
  • 100cc of cognac
  • grated parmesan cheese
  • salt
  • freshly ground black pepper
  • extra virgin olive oil

Preparation

- Put a tall pot on the heat with a splash of oil.
- Start adding the garlic, peeled and cut into small pieces...
- The leek, sliced into rounds...
- The sweet potato, peeled and cut into small cubes.
- Broccoli florets...
- The zucchini, cleaned and cut into small cubes...
- And the cabbage, finely shredded (brunoise)...
- Give everything a good stir and set it over the heat...
- Once the vegetables start to soften, season with salt and pepper, then pour in the cognac. Let the alcohol evaporate completely, then add the liter and a half of water.
- Cook covered over medium heat for 30 minutes.
- Ladle the hot soup into bowls...
- Sprinkle generously with the grated cheese.
- Bring it straight to the table while it's still piping hot...

Enjoy!


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