Welcoming summer and bread: Salmorejo recipe

Many thanks to our supporter Nuria Cabellos González for sharing this summer recipe with us, for Salmorejo soup made with bread and tomatoes. Like her wintry migas, it’s another way to rejuvenate an elderly loaf.

 

Summer having just started, I would like to welcome the new season by drawing a parallel to the welcoming effect that bread has as part of our lives.

These days meeting people and welcoming may be more significant than ever due to lockdowns and pandemic restrictions. The virus has had a significant impact on everyone’s lives, putting on hold our plans for a long time.

However, we are starting to see those limits and restrictions slowly being lifted and very timidly some of us are starting to travel abroad after a long time.

If you happen to go to Spain where Tapas are well-known at international level, you may find it interesting to know that ‘Tapa’ means ‘lid’ and historically it was a slice of bread to cover your drink. It is a healthy tradition in Spain to accompany your beverage with some bread and these days something else on top of the bread to soak it. Today, tapas can be very very elaborate with lists to choose from of ‘Tapas Routes’ to taste the House speciality.

A summer bread-based meal I would like to share with you is Salmorejo, a cold soup made with tomatoes, bread, garlic, salt and olive oil.

It is really easy to make and, in my opinion, it is a dish to welcome and celebrate summer.  So if you fancy trying it all you need are some juicy tomatoes, day-old bread, one clove of garlic, some good olive oil and a pinch of salt.

Blend all the ingredients into a soup and put in the fridge for a couple of hours. It is ideally served chilled al fresco.

Or if you happen to come to Spain for your holiday you may also enjoy it with a nice Tapa.

Have a lovely summer.

Warm wishes from Spain,

Nuria

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