Cold Sangria Soup Food

SALMOREJO RECIPE

Steps:

• Scald the tomatoes: Put a large pot of salted water on the stove and bring to a boil. Cut a small cross in the bottom of each tomato. When the water is boiling add the tomatoes for 30-60 seconds. Remove immediately and place in a cold water bath (a bowl filled with ice and cold water). The skin will peel right off of the tomatoes.
• First Blend: Cut out the cores of the tomatoes and add all the rest to your blender. Blend at high-speed for about 30 seconds until the tomatoes are broken down.
• Add bread: Take all of the "guts" out of your baguette and add them to the blended tomatoes. The baguette should have given about 2-3 cups of guts and you can experiment with how much you add, as this is how you change the texture. I use about 2 cups of the bread guts. Let the bread soak in the tomato juice for about 5 minutes.
• Second Blend: Add the splash of vinegar, salt, and garlic and blend until the soup is an even texture and the bread is completely broken down.
• Add Oil: If your blender has it, open the small hole in the top. Slowly add the olive oil as you are blending at a moderate speed. If it doesn't have the hole, stop and go adding little by little.
• Add Egg and Adjust: Add 1 hardboiled egg and blend until incorporated. Taste and adjust levels of salt, vinegar, garlic, and bread.
• Serve in small bowls with diced hardboiled egg and sliced ham as condiments. Serve cold! Enjoy!

SANGRIA SOUP

Steps:

• Place 2 cups of watermelon chunks in a medium bowl. Add wine, cranberry juice, lime juice, sugar, and honey; let stand 15 minutes.
• Cut remaining watermelon chunks into 1/2-inch pieces; set aside.
• Transfer watermelon-and-wine mixture to a food processor, and pulse until almost smooth, about 30 seconds. Return to bowl; add honeydew, cantaloupe, reserved watermelon, and mint leaves. Stir well, chill, and serve cold.

SUMMER SANGRIA & CLASSIC SANGRIA

Steps:

• Summer Sangria.
• In a large chilled pitcher, combine the sugar, orange liqueur, brandy and white wine.
• Cover and refrigerate for 2 1/2 hours.
• When ready to serve slowly stir in club soda to taste.
• Add all the fruit and ice cubes and ENJOY.
• Classic Sangria.
• In a large chilled pitcher, combine the red wine, orange and lemon slices, triple sec and brandy with 1 tbsp of sugar.
• Cover and refrigerate for 1 1/2 hours.
• Before serving add club soda and ice, taste and adjust sugar or soda as preferred.