July 13, 2023

Salmorejo Cordobés

by maria

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
  1. 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.
  2. 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.
  3. With the blender running on low, drizzle in the olive oil slowly, blending just enough to emulsify. Avoid over-blending.
  4. Transfer the mixture to the fridge and let it cool for at least an hour.
  5. 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 

➭ Similar recipes? 👀 estoyhechouncocinillas.com
© Maria Carrasco