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A silky Andalusian chilled tomato soup made by blending ripe tomatoes with bread, garlic, sherry vinegar, and extra-virgin olive oil. Serve it cold with chopped hard-boiled egg and Serrano ham for a classic Spanish finish.
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Blending bread with ripe tomatoes creates salmorejo’s signature creamy body, while gradual incorporation of olive oil gives the soup a smooth, emulsified texture. Vinegar and garlic sharpen the sweetness of the tomatoes.
Refrigerate in an airtight container for up to 3 days. Stir well before serving, as the soup may separate slightly.
Do not reheat; salmorejo is intended to be served chilled. If it thickens in the refrigerator, loosen it with a tablespoon or two of cold water.
A vividly refreshing Spanish cold soup of ripe tomatoes, cucumber, pepper, and sherry vinegar, blended smooth with extra-virgin olive oil for a silky finish.
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A deeply savory Polish sour rye soup with white sausage, potatoes, smoked bacon, garlic, marjoram, and a halved egg. Fermented rye starter gives the broth its distinctive tang, balanced by cream and horseradish.
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