Cold soups are perfect for heat days in which we don feel like lighting the stove or oven. In addition, they can be done with raw ingredients, just mixing several things in the blender we already have a healthy and refreshing dish. On this occasion we have prepared one of the most popular Andalusian recipes: salmorejo. This cold tomato soup is prepared in areas such as Córdoba and Seville to combat the hottest months of the year. Follow in recipesgratis.net and we tell you how to prepare this delicious salmorejo with tuna and egg!
| 🚻 4 Diners | 🕘 15m | 🍵 Between | 🤯 Medium |
| Ingredients to make salmorejo with tuna and egg: |
| 8 Tomato units 2 cups of bread crumb |
| ADDITIONAL CHARACTERISTICS: Average cost, popular in spring-summer, in cold, |
Ingredients to make salmorejo with tuna and egg:
1. We gather all the ingredients to prepare the salmorejo with tuna and egg.
2. First of all, we wet the crumb of bread with the vinegar and a little water, until it is completely soaked. We reserve.
Trick: You can use bread from previous days.
3. On the other hand, we cook the egg in abundant water. After 10 minutes, remove from heat, go through cold water and remove the peel.
4. We peel and chop the tomatoes, and put them in the blender glass. As we have said on other occasions, to make the traditional Salmorejo Cordoba, it is better to use mature tomatoes.
5. Add the bread of bread and half clove of garlic. We put the olive oil and beat well until there are no lumps.
Trick: If you do not want the garlic to be repeated, you can remove the internal stem that is in the central part.
6. To continue with the preparation of this rich Andalusian salmorejo, we pass the salmorejo through a strainer to eliminate the possible lumps or pepitas. In this way there will be a fine cold soup.
7. We serve the salmorejo with the chopped egg and a little tuna on top. Like this salmorejo recipe with tuna and egg you can do other cold soups such as strawberry gazpacho or cold carrot and orange soup. To enjoy!
