home

Liquid Measurement Converter


is equal to
Weight Measurement Converter


is equal to
fraction 1/8 1/4 1/3 1/2 2/3 3/4
decimal 0.125 0.25 0.333 0.5 0.666 0.75


home
Salmorejo with Chorizo







Share:
share facebook share pinterest share tumbler share reddit share yummly share more


home








REGISTER for free to...
  • Collect the recipes you want to try.
  • Yep the recipes you like.
  • Submit your own recipes.
  • Post comments.





YepRecipes Home

Salmorejo with Chorizo

A Spanish pureed tomato soup served cold and topped with hard boiled egg and homemade Spanish style chorizo sausage.

Salmorejo with Chorizo recipe

YepRecipes is reader-supported, which means if you click on some of our affiliate links we may earn a commission.

servings: 3

total time: 2 hours 30 minutes

recipe by: 

Ingredients

  • 3 pounds ripe tomatoes
  • 3 ounces whole wheat bread
  • 1 garlic clove, peeled
  • 1 TBSP red wine vinegar
  • salt & pepper
  • 3/4 cup extra-virgin olive oil
  • 3 large eggs
  • CHORIZO:
  • 8 ounces ground pork
  • 1 tsp dried oregano
  • 1 tsp sweet paprika
  • 1/2 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
order ingredients



Directions

  1. Bring a large pot of water to a boil over medium-high heat. Use a sharp knife to score a shallow X on the bottom of each of the tomatoes. Lower the tomatoes into the boiling water and boil for 1 minute.

  2. Use a slotted spoon to transfer the tomatoes to an ice bath and let them sit in the ice water for about 1 minute.

  3. The tomato skin should now easily peel off. Peel the tomatoes, discarding the skin, and slice the tomatoes in half horizontally. Use a small spoon to scoop out the seeds, discard the seeds.

  4. Roughly chop the tomatoes and place them in a food processor. Blend until the tomatoes are well broken down.

  5. Tear the bread into small pieces and add to the food processor then add the garlic, vinegar, and 1/4 tsp salt. Blend until everything is pureed and well combined.

  6. Pour the puree into a large mixing bowl and whisk in the olive oil until well combined.

  7. MAKE THE HARD-BOILED EGGS: Place the eggs in a saucepan and cover with warm water then bring to a boil over medium-high heat. When the water begins boiling cover the pan and turn off the heat. Let eggs sit in the covered pan for 10 minutes. Rinse the eggs under cold water until cool enough to touch then peel the eggs. Chop the eggs and place them in a bowl.

  8. MAKE THE CHORIZO: Mix the CHORIZO ingredients together in a bowl until well combined. Cook the sausage in a pan while breaking it up with a spatula over medium-high heat until well browned and cooked through, about 6 minutes. Transfer the cooked sausage to a paper towel lined plate and set aside.

  9. Stir the soup one more time and season with additional salt & pepper if necessary. Serve cold topped with chopped egg and sausage.



affiliate links from our sponsors
butcherbox
butcherbox


Similar Recipes by Keyword:

salmorejochorizodairyfreeglutenfreegroundporksausagespanishsoups

Recipe Feedback

Have you tried this recipe?


25 people have Yepped this recipe
Got some tips or comments
for this recipe?

Be the first to post a comment


MORE

Soups

ALL Soups

Cookbooks & Kitchenware

affiliate links to products we use and recommend.


ALL COOKBOOKS & KITCHENWARE

KITCHEN TIDBITS


ALL KITCHEN TIDBITS
Salmorejo with Chorizo


Name:


Comments:



Type the security word shown in the picture above or click the picture to refresh it.



home

Salmorejo with Chorizo

Name:
Re-type email:
I want the YepRecipes Newsletter too.

Verification Code*
captcha
Type the security word shown in the picture above or click the picture to refresh it.