Cooking recipes - How to cordovan salmorejo? Tradicional salmorejo cordobés
Salmorejo cordobés is one of those summer recipes that are a must in any Spanish home. Unlike gazpacho, which has a more liquid consistency, salmorejo is more of a cold cream and, depending on its thickness, can even be spread on bread.
- 1 kg ripe tomatoes
- 200 g day-old bread
- 200 ml olive oil
- Vinegar (optional)
- ½ clove garlic (optional)
- Grated hard-boiled egg (optional)
- Chopped Serrano ham (optional)
Steps for making salmorejo cordobés:
- To remove the skin from the tomatoes, bring a pot of water to the boil and prepare a salad bowl with cold water and ice.
- Cut a slit in the base of the tomatoes to make it easier to remove the skin.
- When the water is boiling, add the tomatoes, leave them in the boiling water for half a minute and remove them to add them to the salad bowl with the cold water and ice.
- Now, pulling from the cut we made in the tomatoes, we can easily remove the skin.
- In another bowl, add the bread, which we have previously cut into small pieces.
- Cut the tomatoes into small pieces and add them to the same bowl.
- Add a pinch of salt.
- Peel half a clove of garlic, remove the root, and chop it finely, although garlic is optional for children and it is better to try it little by little until you get the hang of it, or add a little more if you like garlic.
- Add the chopped garlic and oil to the bowl with the tomatoes and bread, and if you like a splash of vinegar.
- Finally, transfer all the contents of the bowl to the blender and blend until you obtain the desired texture, which should be similar to cream.
- Check the salt and add a little more if necessary.
- Put it in the fridge to cool and serve with chopped hard-boiled egg and serrano ham and a drizzle of olive oil.