Now that summer is coming to an end, it’s still a great time to enjoy one of the local dishes. Spanish cuisine most characteristic of this time of year: Salmorejo.
Nutritious and appetizing, such recipe Soup or cream made from tomatoes and bread It does not require much knowledge in the kitchen, but the final result will depend on the small details during preparation and, of course, on the raw material we use.
If we follow the steps below we will succeed A salmorejo whose taste will bind us forever.
Cordovan salmorejo recipe
Ingredients for four:
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1 kilo of tomatoes
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150 grams of bread
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1 clove of garlic
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extra virgin olive oil
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Salt
For accompaniment:
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1 boiled egg
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Serrano ham cubes
Detailing:
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Firstly, wash and cut tomatoesquarter and mash in blender. The variety will depend on our preferences, but the pear or branch type will suffice without having to resort to cheaper ones. Tomatoes should be yes good mature.
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Then we pass the mixture through a strainer. sieve to remove any seeds and skin residue that may remain with a powerful blender we can skip this step.
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We cut the bread into small pieces with our own hands and We add it to the mixture to get it wet.. Tradition states that this is Cordovan telera bread, but we can also use any other bread, although it would be preferable not to have a thick crust.
- Add the peeled and chopped garlic, salt and pepper and pass this mixture through the blender again. olive oil extra virginThat we can add gradually until the ingredients are emulsified as we want.
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At this point, if the result is too liquid, we can add some more bread. The texture may be more or less thick.it always depends on your taste, but it should be taken into account that it should support the weight of the food. ham tacos and poached eggs cut into pieces, which we will add to each plate.
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Recommended before serving Let it rest in the refrigerator for at least an hour. Already on the table a few drops of extra virgin olive oil We will finish the job.