Cordoban Salmorejo
The signature Cordoban cold cream, thicker than gazpacho, crowned with serrano ham shavings and hard-boiled egg. An irresistible summer starter.
Ingredients
-
✓Tomates muy maduros1 kg
-
✓Pan de pueblo200g
-
✓Aceite de oliva virgen extra150ml
-
✓Ajo1 diente
-
✓Jamón serrano100g
-
✓Huevos2 unidades
-
✓Salal gusto
Instructions
-
1
Blanch tomatoes and remove the skin.
-
2
Cube the day-old bread.
-
3
Blend tomatoes with peeled garlic.
-
4
Add bread and let it soak 10 minutes.
-
5
Blend again until smooth and creamy.
-
6
Emulsify with oil in a thin stream.
-
7
Season with salt to taste.
-
8
Refrigerate at least 2 hours.
-
9
Serve in individual bowls.
-
10
Top with chopped serrano ham and hard-boiled egg.
More Soups recipes
Buñuelo of Salmón Con Miel (al vapor)
A delicious recipe of Buñuelo of Salmón perfect for any occasion.
Tarta de Cerdo picante marinado
An exquisite recipe of Tarta de Cerdo picante marinado with fresh ingredients and traditional culinary techniques
Pasta de Camarones con especias al horno
An exquisite recipe of Pasta de Camarones con especias al horno with fresh ingredients and traditional culinary techniques