Revitalize Your Palate: Spanish Salmorejo Soup Magic– Looking to revitalize your health while tantalizing your taste buds? Look no further than our delightful Spanish Salmorejo Soup recipe! Bursting with flavor and packed with nutritious ingredients, this soup is a game-changer for your wellness journey.

Crafted with ripe tomatoes, garlic, olive oil, and a hint of sherry vinegar, this traditional Spanish dish offers a delicious way to boost your immune system and support your overall well-being. The tomatoes are rich in antioxidants like lycopene, which can help reduce inflammation and lower the risk of chronic diseases. Garlic adds a punch of flavor while providing antibacterial and antiviral properties, enhancing your body’s defenses against infections.

Moreover, the heart-healthy olive oil used in this recipe is an excellent source of monounsaturated fats, which can help lower bad cholesterol levels and reduce the risk of heart disease. Combined with the refreshing taste of cucumber and the protein-rich hard-boiled eggs, this soup becomes a nourishing meal that satisfies both your palate and your body’s needs.

But the benefits don’t stop there! This Spanish Salmorejo Soup is also a fantastic way to support your weight management goals. Thanks to its high fiber content and low-calorie count, it helps keep you feeling full and satisfied, preventing overeating and promoting healthy digestion.

Incorporating this soup into your diet adds a burst of flavor to your meals and contributes to your overall health and wellness journey. Whether you’re looking to boost your immune system, support heart health, or enjoy a delicious and nutritious meal, our Spanish Salmorejo Soup is the perfect choice. Try it today and embark on a culinary adventure that nourishes both body and soul! Check out our online programs for even more ways to restore your health at home.

Ingredients:

Gluten-Free, Dairy-Free, Serves 6

• 6 ripe tomatoes
• 1 small cucumber, peeled, diced
• 2 cloves garlic, minced
• 1 small red bell pepper, seeded, diced
• 2 slices gluten-free bread, crust removed, cubed
• 1 tablespoon red wine vinegar
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 6 eggs
• Fresh basil leaves, for garnish

Directions:

Bring a medium pot of water to a boil. Gently add the eggs and cook for 6 minutes for a soft-boiled egg. Once done, transfer the eggs to a bowl of ice water to stop the cooking process. Peel the eggs carefully and set aside. Meanwhile, prepare the soup base. Combine the tomatoes, cucumber, red bell pepper, minced garlic, gluten-free bread cubes, olive oil, and red wine vinegar in a blender. Blend until smooth and creamy. Season the soup with salt and pepper to taste.

If the soup is too thick, you can add a little water to reach your desired consistency. Chill the soup in the refrigerator for at least 30 minutes before serving. To serve, ladle the chilled salmorejo soup into bowls. Slice the soft-boiled eggs in half and place one half on top of each bowl of soup. Garnish with fresh basil leaves, if desired, and serve immediately.