Salmorejo with piquillo peppers

Salmorejo with piquillo peppers is a different way to enjoy a classic salmorejo.

Nothing can beat a good cold soup on a hot summer day and salmorejo is one of my favourites.

This time I wanted to make it a little bit different using some piquillo peppers and the result is so good.

Hope you like it!

Enjoy.

Salmorejo with piquillo peppers

Recipe by Enara ParraCourse: StarterCuisine: SpanishDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Ingredients

• 1 kg vine-ripened tomatoes

• 70 gr of bread from the day before (soak it in water a little bit before)

• 50 ml Olive oil

• 3 piquillo pepper

• 1 garlic clove

• 1 teaspoon salt

• Toppings: Sliced piquillo pepper and tuna (bonito)

Directions

• Place all the ingredients (except the toppings) in a blender. Blend until you get an even and creamy texture, about 2-3 minutes.
• Refrigerate for at least 2 hours or overnight.
• Serve in bowls and add the toppings. You can all chopped boiled eggs, more piquillo peppers, tuna… Drizzle with olive oil and enjoy it!

The key to get a creamy salmorejo is to use a powerful blender, I will link mine below in case you want to have a look at it.

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