This recipe is very popular in the hot summer in Cordoba, it’s a cold soup like gazpacho, but less liquid. For 4 to 6 portions:
– red, ripe tomatoes: 1 kg
– bread crumbs.: 200 gr (from an old baguette).
– garlic cloves: 2 or 3
– red vinegar, olive oil (between 1 and 1,5 dl) and salt to taste
1 boiled egg and 100 gr. serrano ham (prosciutto)
Preparation: 20 minutes
You boil the tomatoes for one minute and peel them and cut them into pieces. You mix them with garlic, salt and a little vinegar and you add the bread and the olive oil and you let it rest for a few minutes.
Then you put all into the mixer and blend it all.
You put this in the fridge for about 1 hour.
Serve the salmorejo with boiled egg and serrano ham cut into small pieces, add a little of olive oil on top.
Enjoy your salmorejo!
|Salmorejo from Cordoba|
See also Andalusian Recipes 1: Dogfish with potatoes