TYPICAL SPANISH RECIPE: SALMOREJO
TYPICAL SPANISH RECIPE: SALMOREJO
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Prep Time
30 minutes
Salmorejo is one of the most common refreshment dishes in Spain, and especially in the south, as salmorejo is of Cordovan origin. This cream is a first cousin of the traditional Andalusian gazpacho, as the ingredients are very similar and it is prepared in the same way.
Today we are going to show you how to make salmorejo, cook with us and tell us about your experience in the comments!
Author:Carolina Sánchez
Ingredients
1 kg ripe tomatoes
200 g stale bread
175 ml extra virgin olive oil
1 clove of garlic (to taste)
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slices of ham or chopped hard-boiled egg
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salt
Directions
The first thing to do to prepare a good salmorejo cordobés is to crush the tomatoes together with the previously peeled garlic. We recommend that you use a blender to make it faster, although you can also do it manually if you prefer.
Next, pass the mixture through a mixer so that there are no seeds or remains of tomato skin in our salmorejo.
Next, cut the bread into pieces and dip it in the tomato, leaving it to rest for about 10 minutes. You can use stale bread from the previous day, in fact it would be best if it does not crumble immediately.
The next step is to put the mixture in a blender or blender-safe bowl with the salt, vinegar and oil until it forms a thick cream.
Finally, put the salmorejo cordobés in the fridge and leave to cool for a couple of hours, as it is a very refreshing dish that should be served well cooled.
To present it at the table and serve it to each diner, we can sprinkle with a few small slices of ham and/or chopped hard-boiled egg.