Cordovan salmorejo, that is fine and creamy

The Cordovan salmorejo is a typical appetizer or first course that is based on tomato whipped cream, garlic, breadcrumbs, olive oil and salt. Its texture, unlike gazpacho, is velvety and creamy, without any lumps. When making it we must insist on this aspect, beating very well or straining it. The dish is enriched with a garnish of chopped hard-boiled egg, Serrano ham shavings and a drizzle of olive oil.

Salmorejo is an easy recipe in itself, although somewhat laborious if we are not equipped with a good food processor, otherwise you have to peel the tomatoes, if you want to gin them, and then strain it to obtain a very fine cream.

For children it is a very rich and complete dish because it is eaten with bread as we have said, it carries, apart from the tomato, chopped ham and egg. If you don't want the flavor to be too strong, remove the garlic and use a mild, low-acid oil.

Salmorejo Cordobés

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Nothing like a good Cordovan Salmorejo to combat the heat in summer. It couldn't be easier to prepare and be richer

• Ángela

• Kitchen: cuisine
• Recipe type: incoming
• Rations: 4

• Total time:

Ingredients

• 200 grams of stale bread without crust
• 750 grams of peeled tomatoes
• 2 hard-boiled eggs
• 2 slices of serrano ham
• 1 garlic clove
• 50 ml of virgin olive oil
• vinegar
• shawl
• Water glass 1

Preparation

1. We cut the bread into pieces and put them in a fountain with the water so that it soaks.

2. We make hard-boiled eggs for 10 minutes in boiling water. Meanwhile, cut the tomato into several pieces, finely chop the garlic and mix it with the soaked bread.

3. We crush everything a little with the blender and add the oil, the vinegar to taste and a pinch of salt. We continue beating until we obtain a fine and creamy texture.

4. Test the vinegar and oil and if you see that the tomato seeds are noticeable, strain the salmorejo through a fine strainer.

5. Serve the salmorejo cold, with the chopped egg, the ham shavings and the drizzle of oil.

Image: Mary's kitchen