Traditional dish from Andalucía, made in a similar fashion as gazpacho but adding extra bread to make the texture more sauce like. It is traditionally eaten on its own with a spoon as a side dish, or accompanying tortilla and croquetas.
In both cases, it is served with hard boiled egg 🥚 and serrano ham 🐖, cut in small pieces and sprinkled on top.
Ingredients
┃ yield — 3
- 1 garlic clove 🧄
- 5 ripe tomatoes 🍅
- 2 small bread buns
- 1 tbsp White wine vinegar
- 1/4 cup Olive oil 🫒
- 1 tsp Salt
- 1/4 tsp Msg
Directions
┃ ◕ — 25 mins
- Cut a small cross on the bottom of each tomato. Blanch them in boiling water for 30 seconds, then transfer to a bowl of cold water. Peel off the skins easily.
- In a blender, combine the peeled tomatoes, torn bread pieces, and garlic. Add the salt and a splash of vinegar. Blend until smooth. Taste and adjust the vinegar and salt and aim for a slightly bold flavor, as it will mellow once chilled.
- With the blender running on low, drizzle in the olive oil slowly, blending just enough to emulsify. Avoid over-blending.
- Transfer the mixture to the fridge and let it cool for at least an hour.
- Spoon the chilled salmorejo into bowls. Top with diced hard-boiled egg and Serrano ham. Drizzle with a little more olive oil on top.
Choosing the right type of tomatoes is essential for prime results. You should be looking for
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