A few days ago I was telling you about the beauty of Cordoba, its food and people. Today I bring you one of it specialties: The Salmorejo. It is the perfect entrance for a summer meal, is fresh and delicious. You must prepare it in advance and let it chill for a couple hours. The coolest the best.
Ingredients (4 people)1 Kg. ripe tomatoes 1 garlic clove 150 g. bread crumbs of the day before ¼ cup sherry vinegar Olive oil Extra virgin Salt
Put the bread crumbs in a bowl with the vinegar to soak (if there’s not enough vinegar, add water). Wash the tomatoes and remove the green part where the branch was, cut them in pieces and put in the blender or food processor, add the garlic (but before cut it in half and take out de “germ” that is just in the middle, it will avoid the garlic to “repeat”).
Now drain the bread completely and add it to the other ingredients, finally add salt and a big gush of olive oil and triturate until you obtain a smooth cream, taste and add more salt if you want to. Put in the fridge.
Serve with boiled egg and dry-cured Spanish ham, cut into pieces.
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