Salmorejo Recipe with Tuna and Egg
Cold soups are perfect for hot days when we don’t feel like turning on the stove or oven. In addition, they can be made with raw ingredients, just by 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 and we’ll tell you how to prepare this delicious salmorejo with tuna and egg!
Ingredients to make Salmorejo with tuna and egg:
- 8 units of Tomato
- 2 cups of breadcrumbs
- ½ clove of Garlic
- 1 tablespoon apple cider vinegar
- 3 tablespoons of olive oil
- 1 pinch of salt
- 1 unit of Egg
How to make Salmorejo with tuna and egg:
- We gather all the ingredients to prepare the salmorejo with tuna and egg.
- First, we wet the breadcrumbs with the vinegar and a little water, until they are completely soaked. We booked.
- Trick: You can use bread from previous days.
- On the other hand, we cook the egg in abundant water. After 10 minutes, remove from the heat, run through cold water and remove the shell.
- Peel and chop the tomatoes, and put them in the blender jar. As we have said on other occasions, to make the traditional Cordovan salmorejo, it is better to use ripe tomatoes.
- Add the breadcrumbs and half a clove of garlic. Add the olive oil and beat well until there are no lumps.
- Trick: If you don’t want the garlic to repeat itself, you can remove the inner stem that is in the central part.
- To continue with the preparation of this rich Andalusian salmorejo, we pass the salmorejo through a strainer to remove any possible lumps or seeds. This will leave a fine cold soup.
- We serve the salmorejo with the chopped egg and a little tuna on top. Like this recipe for salmorejo with tuna and egg, you can make other cold soups such as strawberry gazpacho or cold carrot and orange soup. To enjoy!
