SALMOREJO is a typical dish from Córdoba.
It’s hot and a cold “salmorejo” is perfect to cool down.
It’s hot and a cold “salmorejo” is perfect to cool down.
Ingredients (for 4 people):
200 grams of bread some days old
1kg of tomatoes with no skin
2 hard eggs
2 slices of cured ham
Half a clove of garlic
200 ml of cold water
50 ml of olive oil
Salt
How to do it
Slice the bread (without crust) in small bites and place it in a bowl with the water so it soaks.
Put water to boil in a saucepan. When the water boils we add a bit of salt and the two eggs. Boil for ten minutes to get your two hard eggs.
Peel the tomatoes. (If it is difficult to peel them, boil them for a few moments before peeling them. If you are going to use a beater such as Thermomix, you won’t need to peel the potatoes)
Dice the tomatoes and the garlic. Add them to the bowl with the soaked bread.
Grind everything up (soaked bread, tomato and garlic) with the help of a blender until it gets very thin.
Now we add oil and salt. Blend again and check for salt or oil. Ahora añadimos el aceite, vinagre al gusto y una pizca de sal.
Let it cool in the fridge for at least two hours.
Serve it with hard egg, cured ham in small bits and some oil on top.
Don’t put too much garlic. If it is very liquid, add more bread. If it is very thick, add a bit of water or an extra tomato. Be generous with the oil.
