Hi everyone! Do you remember the last entry in which I told you about one of my favorite dishes at the Bar Castizo? Well, today I bring you a recipe for salmorejo that, although it is not that of the traditional bar, I can assure you that it is very good.
Salmorejo is a tomato cream that is served cold and is designed to withstand the heat of Andalusia in the summer months. Although it is cooked throughout Andalusia, the original province is Córdoba.
Ingredients:
- Extra virgin olive oil
- Ripe red tomatoes
- Bread (one piece)
- 1 clove garlic
- A pinch of salt
- Vinegar
- Cooked egg (optional)
- Serrano ham (optional)
Elaboration:
- We put the bread in a bowl with water and let it moisten well.
- Cut the tomatoes and garlic into pieces to beat them and put it in the blender glass.
- Drain the bread and add it to the blender glass with the above. Add the pinch of salt, olive oil and a little vinegar and beat until you get the cream.
- When we have finished whipping, we put in a large bowl and chill in the refrigerator.
- To serve it, it is advisable to throw some cooked egg and serrano ham (cut into small pieces)
I hope you tell me how the recipe came out and that you like it a lot.