Starters
Cordoba-style salmorejo
Cold Andalusian cream of tomato and bread, smooth and topped with ham shavings.
Ingredients
- 1 kg ripe tomatoes
- 150 g day-old bread
- 1 garlic clove
- 100 g extra virgin olive oil
- 1 teaspoon salt
- 1 tablespoon sherry vinegar
- 2 boiled eggs to garnish
- 50 g serrano ham, diced
Step-by-step
Using a different robot? Switch it here:
- Put the garlic in the mixing bowl and blend 5 sec/speed 7.
- Add the chopped tomatoes and blend 1 min/speed 10.
- Strain the mixture if you want a finer texture and return it to the mixing bowl.
- Add the chopped bread and let it rest for 5 minutes to soften.
- Add the salt and vinegar and blend 30 sec/speed 8.
- With the blades running at speed 5, pour the oil little by little through the lid opening and emulsify 1 min/speed 6.
- Check the salt seasoning and the texture, which should be creamy.
- Chill in the fridge for at least 2 hours and serve with chopped egg and ham.
Tips
- For a vegan version, garnish with nuts and omit the ham and egg.
- If you want it lighter, reduce the amount of bread.
- A drizzle of olive oil on top when serving enhances the flavor.
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