Salmorejo (Cream of Gazpacho)
Δημοσιέυτηκε: Mon, 07/04/2011 - 00:00 || Ενημερώθηκε: Thu, 04/25/2013 - 16:34
A typical dish of Andalucía , the most famous is from Córdoba and is made with the traditional bread called “mollete”, a white, soft and unsalted bread, which helps to thicken the preparation. Salmorejo Cordobés was one of my favorite dishes on my trip in Andalucía!
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EmailIngredients:
400 g stale bread
600 g ripe tomatoes
3 garlic cloves
120 ml olive oil
1 tsp salt
2 tbsp white wine vinegar
100 g ham, cut in thin strips
2 hard-boiled eggs
Procedure:
- Cut the bread into chunks. Remove crust. Soak in a bowl with water.
- Chop the tomatoes and the garlic.
- Use your hands to squeeze as much water as possible out of the bread.
- Process the tomatoes and garlic until pureed. Add the bread to the processor ( If necessary process in two batches)
- Process until smooth, then add the oil, salt, vinegar to make a thick cream.
- Refrigerate for a couple of hours.
- Serve in individual ramekins and garnish the top with strips of ham and chopped egg.
Tips
You can skip ham and eggs and make this dish compatible to vegetarian diet.
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