Ingredients
Preparation
- Score the tomatoes, dip them briefly in boiling water and peel them.
- Tear the bread into pieces and soak it in a bowl of cold water.
- Quarter the tomatoes and remove the seeds. Puree the tomatoes with the garlic and bread in the food processor or with the hand blender. Season the soup with the vinegar, olive oil and salt and pepper.
- Put the soup in the fridge for at least 2 hours, preferably a whole day or overnight.
- Cut the Chorizo into half-moons. Heat a frying pan and fry the Chorizo slices for 2-3 minutes until crispy.
- Drain the fat and let the slices cool.
- Taste to see if the soup needs additional salt or pepper.
- Then pour the Salmorejo into 4 glasses and garnish with the Chorizo, pine nuts, fresh herbs and an extra squirt of olive oil.
- Tasty! Tip: For example, use Wholemeal Kernels for delicious dipping.
