TEAM Eats: Salmorejo

Salmorejo
Tomato soup isn’t just for cold fall days anymore! Cool off this summer with a cool and refreshing bowl of salmorejo, from Spain.

After a short-term mission trip to Spain, Lauren Witteveen decided she had to come back and continue the work. And with a tiny evangelical population in Spain, TEAM missionaries like Lauren have their work cut out for them!

Lauren spends much of her time building relationships and studying Spanish, and the linguistic and cultural disconnects can be exhausting. So, on those long, hot Spanish days, Lauren likes to cool off with a nice bowl of salmorejo. This tomato soup dish has been a favorite since Lauren’s first visit to Spain.

But even more than their food, Lauren loves the Spanish people. In a culture that is quickly shifting to a postmodern worldview, it can be a challenge to express the ultimate Truth to people who believe in many different “truths.” That’s why Lauren and her church planting team diligently study the local language and culture, so they can build strong relationships with people and have genuine conversations about Jesus.

As you enjoy this refreshing Spanish dish, take some time to pray for the people of Spain. Pray that their hearts will be open to the Gospel and pray that Lauren and her TEAM will have the right words to share with them.

Here’s how to make Salmorejo!

Ingredients:

  • ⅖ cup of tomatoes (roma or other tomatoes work best)
  • 1/4 cup of extra virgin olive oil
  • 1 cup baguette bread in small pieces (better if it is a day or two old and getting hard)
  • 1 tsp minced garlic
  • 1 pinch of salt
  • 3 hard-boiled eggs, finely chopped
  • Chopped Iberian ham (hard to find in the States, but bacon bits work just as well)

Directions:

  1. Place the tomatoes in a blender and blend until smooth.
  2. Add the bread to the tomato puree and blend until smooth.
  3. Add olive oil, garlic, and salt and blend until the mixture is very smooth.
  4. Let chill in the fridge for about 2 hours.
  5. Serve in bowls garnished with the chopped hard-boiled eggs and ham. This recipe makes about six servings!

The people of Spain need disciple-makers to come and lead them to Truth! Find out how you can join Lauren and other TEAM missionaries in church planting, sports ministry, education and more! Explore opportunities.

God can use you to reach the people of Spain. Find out how today! Click here!

About the author

Jessica Purdy
Jessica Purdy

Jessica grew up in various places in Indiana and Illinois and currently lives in Knoxville, Tennessee. She loves to hear and tell stories about what God is doing all over the world. Outside of work, she loves exploring the mountains of Tennessee, spending quality time with family and friends, reading good books, trying new things and adventuring in any form.

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