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home > recipes > soups > salmorejo 2
Cold Spanish Soup 4 1/2 cups garden ripe tomatoes 1 cup cubed stale crustless bread 1 garlic clove peeled 1 medium red bell pepper cubed 2 strands saffron 2 Tbs olive oil 1 1/2 tsp sherry wine vinegar salt and pepper to taste cumin to taste 3/4 lb cooked shrimp, peeled 2 Tbs chopped parsley as garnish In a blender place cut up tomatoes, garlic, bread, bell pepper, cumin and saffron and blend smooth. With blender running add olive oil and vinegar. Mixture will be thick. Consistency should be like yoghurt. If too thick add a little water.Process until foamy. Season with salt, pepper and cumin to taste. Place into soup bowls or soup cups, add the shrimp and garnish with the parsley. Serve at room temperature. Yield: 2 to 4 servings.

Salmorejo 2


average rating = 5 stars(5.00001 comment available)
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(posted August 31, 2006)

Cold Spanish
Soup

4 1/2 cups garden
ripe tomatoes
1 cup cubed
stale crustless bread
1
garlic clove peeled
1 medium
red bell pepper cubed
2 strands
saffron
2 Tbs
olive oil
1 1/2 tsp
sherry wine vinegar
salt and pepper to taste
cumin to taste
3/4 lb
cooked shrimp, peeled
2 Tbs chopped
parsley as garnish

In a
blender place cut up tomatoes, garlic, bread, bell pepper, cumin and saffron and blend smooth. With blender running add
olive oil and vinegar. Mixture will be thick. Consistency should be like yoghurt. If too thick add a little water.Process until foamy. Season with salt, pepper and cumin to taste. Place into soup bowls or soup cups, add the shrimp and garnish with the parsley. Serve at room temperature.

Yield: 2 to 4 servings.


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from Yardley, PA, United States wrote:0  0

This recipe was so easy and the soup has such flavor! Another garnish idea is to drizzle some dark Spanish olive oil on top or perhaps some crab meat, which I believe is what's pictured.
5 starsOctober 9, 2007


 
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