Salmorejo

Preparation Time: 30 minutes
Cooking Time: 10 minutes
Difficulty: 2
Spiciness: 0
Number of Servings: 4

It originates from the city of Cordoba in southern Spain. It is a cold, thick soup usually served as an appetizer or first course at larger meals.

Wash the tomatoes and cut them into cubes. Wash the bell pepper, remove the seeds, and cut it into cubes. Peel the garlic, crush it with a knife, and finely chop it. Soak the bread slices in a little water and squeeze them well. Cut the bacon into cubes.
Place the tomatoes, bell pepper, garlic, and bread in a food processor and blend well. Add half of the olive oil and salt. Mix thoroughly again. Add 1 dl of water and mix to obtain a creamy mixture. Finally, add the vinegar and mix.
Pour the prepared mixture into a container and place it in the refrigerator for a few minutes. Meanwhile, boil the eggs until hard. Peel the eggs and cut them into 5 parts. Take the salmorejo out of the refrigerator and place the egg slices in it.
Serve the salmorejo on plates. Heat a pan and warm the remaining olive oil in it. Quickly fry the bacon in it so that it becomes slightly aromatic and evenly browned. Sprinkle it over the center of the salmorejo, and arrange the egg slices around it. Serve the dish.