Salmorejo is one of the most common dishes to refresh ourselves in summer in Spain, and especially in the south, since salmorejo is of Cordoba origin. This cream is a cousin of the traditional Andalusian gazpacho, since the ingredients are very similar and it is prepared in the same way.
In this oneHOWTO article we are going to show you how to make salmorejo. Cook with us and tell us about your experience in the comments!
30 minutes
Low difficulty
Ingredients:
Steps to follow:
1
The first thing we must do to prepare a good Cordovan salmorejo is shred the tomatoes together with the previously peeled garlic. So, we recommend that you use the blender to go faster, although if you prefer you can also do it manually.
2
Next, we will pass the mix by a mixer so that there are no seeds or remnants of tomato skin in our salmorejo.
3
Then we will cut the bread into pieces and dip it in the tomato, letting it rest for about 10 minutes. You can use stale bread from previous days, in fact it will be the most recommended so that it does not crumble instantly.
4
The next step will be put the mixture in the grinder or in a bowl suitable for the mixer together with the salt, vinegar and oil until a thick cream forms.
5
Finally, we put the cordovan salmorejo in the fridge and we let it cool down for a couple of hours, as it is a very refreshing dish that should be served cold.
6
To present it on the table and serve each diner, we can sprinkle with a few shavings of Serrano ham me chopped hard-boiled egg.
Enjoy!
If you want to read more articles similar to How to make salmorejo, we recommend that you enter our category of Recipes.
Advice
- Use ripe tomatoes for a more intense flavor.
- The olive oil must be of quality.