Salmorejo cordobés
by gabrieleperni
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INGREDIENTS
- 1 Kg Tomatoes ; Ripe tomatoes
- 200 gr Bread ; Dry white bark bread
- 1 Garlic
- 160 ml Extra virgin olive oil
- Sea Salt
INSTRUCTIONS
1. Cut outthe tomatoes and add to your blender. Blend at high-speed for about 30 seconds until the tomatoes are broken down.
2. Take all of the "guts" out of your baguette and add them to the blended tomatoes.
3. Add the splash of vinegar (optional), salt, and garlic and blend until the soup is an even texture and the bread is completely broken down.
4. Slowly add the olive oil as you are blending at a moderate speed.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (5g) | ||
| Recipe Makes: 1 Servings | ||
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| Calories: 5 | ||
| Calories from Fat: 0 (0%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 0g | 0 % | |
| Saturated Fat 0g | 0 % | |
| Monounsaturated Fat 0g | ||
| Polyunsanturated Fat 0g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 576.2mg | 20 % | |
| Potassium 14.2mg | 0 % | |
| Total Carbohydrate 1.2g | 0 % | |
| Dietary Fiber 0.1g | 0 % | |
| Sugars, other 1.1g | ||
| Protein 0.2g | 0 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 5
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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