As with the gazpacho, we will allow ourselves the extravagance of preparing the salmorejo with strawberries. They are in season and you have to take advantage of their flavor and properties; incidentally we experimented in the kitchen.
As with the gazpacho, we will allow ourselves the extravagance of preparing the Cordovan salmorejo with strawberries. yummy!
Ángela
Kitchen: traditional
Recipe type: vegetables
Total time:
Ingredients
5 ripe tomatoes
500 gr. strawberries
1 garlic clove
extra virgin olive oil
8 slices of bread from the day before
White wine vinegar
shawl
Preparation
We cut the bread into pieces and put them in a fountain with the water so that it soaks. The amount of bread is indicative, since it depends on its texture and the juice contained in the tomatoes and strawberries, as well as the consistency we want for the salmorejo.
Meanwhile, cut the tomato and the strawberries into several pieces, finely chop the garlic and mix it with the soaked bread.
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. We taste vinegar and oil and if we see that the tomato seeds are noticeable, we strain the salmorejo through a fine strainer.
We serve the salmorejo cold, with a drizzle of oil and some natural strawberries.
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