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!
Salmorejo with piquillo peppersCourse: StarterCuisine: SpanishDifficulty: Easy
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)
- 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.
This post contains affiliate links.